Requires fertile soils, at an altitude of 200-450 m. Its harvest is done in autumn, several centimeters under the ground, in broadleaf forests mainly oak or hazelnut. It is the most expensive truffle because of it's scarcity. It's shape is lobed, with small grooves, diameter usually 2-6 cm. It has smooth skin and color pale yellow, ocher, beige and sometimes greenish-yellowish. Its flesh is initially white and has a strong odor that reminds a mixture of garlic and cheese.