No one saw it coming
For a long time, most people who didn't like truffles didn't dare say so. And not just because, having never tasted them, they didn't know it themselves. Much like milk chocolate lovers who feel vaguely ashamed in the presence of dark chocolate connoisseurs – who, they assume, know what's good – those resistant to this highly prized mushroom might have felt embarrassed not to be on the side of good taste. Something so rare! So expensive! All it took was putting it in everything before they dared to complain.
The invasion is happening
You can now find products across a variety of French grocery stores that include "truffle-flavored brie"; truffle mayonnaise; and white truffle cheese puffs. The only thing left that hasn't been truffled is the truffle itself, since the invasion is mostly that of the "truffle-flavored," or worse yet, the "truffle-scented." In the life cycle of luxury goods – rare, coveted, imitated, saturated, outdated – which smoked salmon has already experienced, "truffle-flavored" has already started its steep decline and it is now payback time for the anti-truffle crowd, who are now allowed to criticize its overpowering taste.
We should have seen it coming
