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Truffle of New Zealand
Tuber melanosporum - Black Winter Truffle or Périgord Truffle | Tuber melanosporum is the most commercially significant truffle grown in New Zealand and is widely known as the Black Winter Truffle or Périgord truffle. Harvested during the colder months, it is prized for its intense aroma, complex earthy flavour, and strong culinary value. This species forms symbiotic relationships with host trees such as oak and hazelnut and is the primary focus of most commercial truffières across the country. Season is in Winter from June to August. However, it may start earlier in April, or finish later in September, depending on where the truffières are in New Zealand.
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Tuber borchii — Bianchetto Truffle | Tuber borchii, commonly called the Bianchetto or Whitish Truffle, is an early-season species found in some New Zealand truffière. It has a lighter appearance and a sharp, garlicky aroma that can become quite strong as it matures. It is valued in some European markets, its flavour profile is more pungent and less refined than T. melanosporum, but has excellent culinary qualities. Season is Winter to Spring in New Zealand - May to September. However, it may start earlier or finish later, depending on the winter weather.  |
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Tuber aestivum — Summer Truffle | Tuber aestivum, known as the Summer Truffle or Burgundy Truffle (when harvested later in the season), is characterised by its mild, nutty aroma and dark, warty exterior. It is less intensely aromatic than winter truffles but is still widely appreciated in culinary use. This species can adapt well to a range of climates and is occasionally found in New Zealand truffières. Season is Spring through Summer - November to April.
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Tuber brumale — Winter Truffle (Musk Truffle) | Tuber brumale, often called the Winter or Musk Truffle, is sometimes found alongside T. melanosporum in truffières. Although edible, it is considered lower in quality due to its strong, sometimes sharp or musky aroma. Careful identification is important, as it can look similar to higher-value species when immature. |  |
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Edible ectomycorrhizal mushrooms (EEMMs) in Aotearoa New Zealand |
Lactarius deliciosus - Saffron Milk Cap Mushrooms | Lactarius deliciosus, commonly known as the Saffron Milk Cap, is a distinctive edible mushroom widely found in New Zealand, particularly in pine forests and around young plantation pines. Recognisable by its bright orange colouring and the characteristic orange “milk” that appears when cut, this species fruits mainly in autumn following rainfall. Saffron Milk Caps are considered a good edible mushroom with a mild, slightly nutty flavour, although opinions vary. As with all wild fungi, careful identification is essential, as similar-looking species may also occur in the same habitats. |
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Above photographs have been printed by permission of Marcos Morcillo of Micologia Forestal & Aplicada. |
Other Truffles around the truffiere
Why Do Other Tuber Species Appear in a Tuber melanosporum Truffière?
Planting trees inoculated with Tuber melanosporum, Tuber borchii, Tuber aestivum, Tuber alba does not guarantee that it will be the only truffle species present in an truffière. It is completely normal for other Tuber species to appear over time, even in well-managed truffières.
Natural soil biology
Most soils already contain a wide range of fungal spores, including native or naturally occurring Tuber species. These may remain dormant for years and only produce truffles when environmental conditions become favourable.
Competition for tree roots
All truffle species form ectomycorrhizal relationships with tree roots. This means different fungi compete for the same root space. While T. melanosporum is introduced with a strong advantage through inoculated trees, other species can still establish themselves if conditions allow.
Spore movement from outside sources
Truffle spores are easily spread by animals, insects, water, soil movement, and human activity. Wildlife, birds, dogs, and even footwear can introduce new fungal species into an truffière over time.
Environmental conditions
Different Tuber species thrive under slightly different soil and climate conditions. Changes in soil moisture, pH, organic matter, shade levels, or reduced brûlé activity can create opportunities for other species to develop.
Natural truffière evolution
As truffières mature, root systems continually grow and renew. This ongoing change can allow additional fungi to colonise some root zones alongside the original inoculated species.
What This Means for Growers
The presence of other Tuber species in a truffière is normal and expected. It does not indicate a problem unless T. melanosporum production declines significantly or becomes absent.
Successful truffières around the world commonly contain multiple truffle species — the key goal is maintaining strong, ongoing production of the target commercial species.
Tuber maculatum - Spotted Truffle |
Tuber maculatum is a small, pale truffle species frequently found in truffle truffières, particularly in association with oak and hazelnut host trees. It typically fruits near the soil surface and is easily recognised by its light cream to yellowish colour and marbled interior when cut. Although technically edible, it has little to no culinary value due to its very faint aroma and mild flavour. Its presence is generally considered neutral in truffières, as it does not significantly compete with commercially valuable species.
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Tuber rufum - Red Truffle |
Tuber rufum is a widespread and common truffle species found in many regions of the world, including New Zealand truffières. It is usually small, reddish-brown to dark brown in colour, and often occurs in clusters. Although edible, it is considered undesirable due to its weak, sometimes unpleasant aroma and minimal flavour. In truffières, its presence is generally viewed as a natural background species rather than a commercial concern.
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Tuber dryophilum - Oak Truffle | Tuber dryophilum is a small, light-coloured truffle that commonly occurs in soils beneath oak trees, including those planted in truffle truffières. It produces small fruiting bodies with a smooth to slightly rough exterior and a pale internal marbling. While edible, it is not regarded as a culinary species because it lacks a strong aroma or distinctive taste. It is primarily of ecological interest, reflecting the natural diversity of fungi present in truffle-producing environments. |
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