Elmhirst with Summer Truffles, Pickled Girolles, Buckler Sorrel, Warm Hazelnut Toasts

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

By Andrew Pern

Published 2008

  • About

Elmhirst is a triple Jersey cream cheese, rich and silky, weighing approx 1 kilo plus. It is made on the banks of the River Dart, Devon, on the sharpam Estate. Using the milk yield from the Jersey herd, the cheese is matured quite quickly; it as a white rind.


For the Pickled Girolles

  • 250 g girolles, cleaned and trimmed
  • 500 ml white wine vinegar
  • 2


We split the cheese in half, giving two rounds, shave some fresh truffle over one hair, give a decent covering and be generous, drizzle a little white truffle oil over and replace the other half on top. Leave for a couple of days to ‘reset’ and use as required, serving at room temperature. Garnish with some citrussy buckler sorrel, warm hazelnut toasts, and a sprinkle of picked girolles.