The Burgundy, aka Tuber aestivum var. uncinatum, is native to Europe but is also successfully cultivated in other parts of the globe and appreciated for its unique and musty, sometimes nutty, aroma. Flavor profiles evoke notes of earth, honey, nuttiness, and sweetness. It is slightly milder in aromatics than its winter cousin but can be heated to a higher temperature while retaining its aroma and makes an amazing infusion for dishes like truffled cheese and truffled eggs.
Burgundy truffles have a dark, thick, rough outer skin with large, diamond-shaped pyramids, and a marbled coffee-colored interior when ripe.