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 hazlenut toasts, and a sprinkle of picked girolles.
Gently warm all ingredients, except for the mushrooms, then simmer for 2 to 3 minutes before adding the mushrooms arid removing from the heat. Allow to cool and use as required. Store in the juice in a jar.