Either way, the undeniable aroma of truffles has never been stronger at Truffles of Tasmania.

While the picturesque setting would be enough to satisfy the yearning of most tourists looking for a true Tasmanian experience, the farm's winning secret lies hidden below the ground, just waiting to be found.

Located at Needles near Deloraine, the 50 hectare property boasts more than 22,000 oak trees, making it one of the largest plantations in the Southern Hemisphere.

As frosts begin to blanket the state, the cold snap triggers an aromatic reaction in the farm's winter truffles.

When the aroma is right, it means the truffle is ripe and ready to be dug-up.

Comparing it to an awakening, as farm manager Julie Donohue explained it takes care, patience and persistence to find a top truffle.

"It is a long process and certainly there is a lot goes into it. Many things come into play," she said.

"Before you plant a tree, you need to make sure the soil is suitable. We have samples taken, which are sent over to Melbourne.

"It will tell us what the soil needs, before we plant our seedlings.

"Then we do samples every year to make sure the soil remains consistent, but it can take up to six years before the spores will start producing truffles."

Ms Donohue works with the truffles from start to finish.

From the time they are attached as pores to the roots of baby oak trees, to when they are found, graded and exported.

The farm ships Perigord black truffles to restaurants worldwide.

They are also available directly to the public at the farm's truffle door, with products ranging from freeze dried truffle granules, truffle powder and truffle pepperberry salt.

Each year June 1 marks the official start of the farm's truffle season.

For the next three months seven hunters, three graders and a team of truffle dogs get to work on finding the best truffles.

Ms Donohue holds the record for discovering the farm's biggest truffle, weighing in at a whopping 735 grams.

She is also crediting with training the farm's new generation of truffle dogs, who have undergone intensive training during the past year.

They include Labradors Bindi, Mia, Mack, Ace and Bomber, along with New Zealand Huntaway Gus.

Leading the charge will also be "veteran" truffle dogs Marley the rottweiler cross, Labradors Cola and Bart and Trigger the Kelpie cross.

Ace will be guided by farm manager Mark Bowerman, who discovered the farm's first truffle back in 2004.

With a kilogram of Perigord black truffles selling for about $1800, Mr Bowerman said the dogs were an invaluable part of the process.

"Dog's sense are about 3000 more powerful than ours are," Mr Bowerman said.

"So we will pick up on things, but they have the real powers.

"You might not smell anything, but a dog will mark it.

"It's a real partnership, that's for sure."

Mr Bowerman said the yield of truffles collected at the farm varied each year.

However, he said the best block - of 22 in total - provided more than 300 kilograms of truffles each season.

"It comes down to good management," he joked.

"And we have big things planned going forward to make it all bigger and better."

The 2019 truffle season will mark the second for owners Len and Aileen Mackenzie, who purchased the farm in 2017.

They pair quickly went to work, with two years of expansions including a two-kilometre bus friendly road, a new packaging shed, grading shed, car park area, shopfront and tasting room.

Mr Mackenzie said the developments were all aimed at improving the tourism potential of the property.

"Everyone seems to want to discover the mystery of the Perigord black truffle, both its fascinating formation under the roots of oak trees and its mind-blowing flavour and aroma," he said.

Mr Mackenzie said the farm now offered the perfect place to do that, from watching the truffle hunters and dogs in action, to the sorting and grading process to the finished products.

"The truffle season is relatively short and highly dependent on the weather so we're encouraging bus tours, community groups, families and visitors to the region to book a tour or visit the shop in coming weeks," he said.

While frost is one of the most important ingredients for a winter truffle, rain is perhaps the worst.

Recalling last year's season when it rained for more than 20 days, Ms Donahue said the team were praying for dry weather.

"With a truffle, when it gets wet it doesn't have an aroma, it disappears," she said.

"When it dries out, the aroma comes back. So it can be very hard to find them in the rain."

Unlike fruit which needs the sun to ripen, Ms Donohue said it was the opposite for truffles.

"The frost is what sets the winter truffles off," she said.

"Truffles, while they are growing from November to March, they need that heat and water, but it's the frost that allows them ripen properly."

Once harvested, the truffles are taking into a marking room where they are washed, labelled, weighed and graded for quality.

With high-grade truffles sought by some of the world's top restaurants, Ms Donohue said appearance was everything.

"The grading process is for your top grade truffle, down to your lower grade truffle," shes said.

"Your extra grade is oval, no lumps and no bumps.

"You want to smell a really good aroma, with dark flesh inside."

As for the smell, she said it was something you "got used to".

"Everyone has their own way of describing it," she said.

"To me, especially through the middle of the season I would class it as molasses - it's sweet.

"The smell gets stronger as the season goes on. Some people will say it smells like oysters or dirty feet. Everyone has a different way of describing it."

For more information visit Truffles of Tasmania's website.