They are available seasonally here in Western Australia, and are put on pretty un-elitist things like hot-dogs, in forms like garlic-truffle aoli. Which seems like a waste but only adds a buck or two to the cost.

I like some uses of truffles, truffled proscuitto cotto is wonderful, especially with some crusty bread and a blue cheese like a gorgonzola... drool. Others less so.

> They are very sensitive to climate change, pesticides and other forms of pollution.

They might become less available.