How to store fresh truffles: the no-nonsense guide

Fresh truffles hate heat, moisture and strong odours. Keep them cold (1–3°C), dry and checked every day. Paper towel is your insurance: replace it daily.

Gear you need

  • White paper towels

  • Small container with a lid (glass or plastic)

  • Soft brush

  • Fridge set to 1–3°C / 34–37°F (stable, not the veggie drawer if it’s humid)

The 8 golden rules

  1. Temperature: 1–3°C. No swings. Never freeze whole fresh truffles.

  2. Dryness: wrap each truffle in fresh, dry paper towel.

  3. Container: lidded container; open once a day for 30–60 seconds to refresh air.

  4. Paper: replace daily; if it gets damp, replace immediately.

  5. Cleaning: brush off soil dry; rinse briefly only right before use and dry at once.

  6. No rice: it dehydrates and steals aroma.

  7. No oil: immersion changes aroma and is a hygiene risk.

  8. Odours: keep away from cheese, onions, cured meats—truffles absorb smells.

Day-by-day routine
Day 0 (arrival)

  • Check firmness and a clean, strong scent (no soft spots).

  • Wrap each truffle in dry paper towel.

  • Place in the coldest stable part of the fridge (not a humid drawer).

Every day

  • Open the container for 30–60 seconds (air change).

  • Replace each paper wrap.

  • Inspect for moisture or soft areas. If one is damp, rest it 10–15 minutes on fresh paper in the fridge, then re-wrap.

Right before serving

  • Brush off remaining soil.

  • If needed, a very quick rinse under cold water, then dry thoroughly and chill 10–15 minutes so it slices cleanly.

Realistic shelf life (if very fresh on arrival)

  • White (Tuber magnatum): 3–5 days at peak.

  • Black winter (Tuber melanosporum): up to 7–10 days.

  • Summer/Burgundy (Tuber aestivum/uncinatum) and Bianchetto (Tuber borchii): 5–7 days.
    Note: these are typical ranges, not guarantees. Higher maturity or heavy handling shortens life.

What not to do (myths to avoid)

  • Don’t store in rice (it dries them and mutes aroma).

  • Don’t keep them in vented bags in the fridge (condensation forms).

  • Don’t wash and put them back wet.

  • Don’t pre-slice: you’ll lose aroma fast.

  • Don’t leave at room temperature.

Warning signs

  • Slippery surface or soft patches

  • Sour or off smell

  • Paper coming out wet every check
    Use immediately in warm preparations (sauces, truffle butter). If the smell is bad, discard.

Rescue plans (end of life)

  • Trim any soft areas; use the sound part.

  • Turn into truffle butter or a gentle warm sauce (best with black species).

  • Freezing: last resort. Pre-portion/flake, ideally mixed into butter. Expect a drop in texture and aroma.

For restaurants (operations)

  • Label each container: species, arrival date, grade.

  • One lot per container; don’t mix species.

  • Log the daily paper change and check.

One-line recap
Cold and stable (1–3°C), paper always dry, daily air and paper change, no rice, no oil, clean only right before use.


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