The two “fanciest” kinds of truffle are the black winter, or Perigord, and the white Alba. The Perigord (which can cost around $800 a pound) is valuable because it’s the most versatile and has the most robust, stable flavor. It grows in many places, including Spain, Australia, and recently throughout the West Coast and Tennessee here in the US.
The winter white truffle, also known as Alba or Piemonte, costs a few thousand per pound, depending. It’s valuable because of its intense aroma and because it’s rare, relative to other truffles. It’s the most expensive of them all. The Albas I smelled were garlicky, musky, earthy, and minerally, but each in its own unique, distinct way. Originally from Alba in Piemonte, they also grow in Tuscany, Umbria, and Marche, Italy; and in Croatia and Hungary.
Black winters (and to a lesser degree Burgundies/black summers) are good to experiment with because they’re less expensive. Their flavor and aroma are milder, but still very much there.
Summer truffles, or scorzone, (around $200 a pound) are just fine; everyone I spoke with gave them the big “meh.”
And then there are the truffles indigenous to Oregon. Perigord and other European truffles have been cultivated throughout the West Coast, but Oregon has its own wild-grown fungi. “Unlike the European black and white varietals, domestic truffles from the Pacific Northwest have much different flavors, ranging from notes of blueberries to pine sap, depending on which,” says Thrillist Editor-in-chief Helen Hollyman, who happens to be an avid truffle hunter.