While I'll admit my acquaintance with white truffles is somewhat dated, it is quite extensive. I used to go to Alba quite regularly back when they were actually affordable. I understand the aversion to "white truffle products" and everything people say is true. HOWEVER. the real problem with them is if they are used excessively (the way you would real white truffles). used discretely, I do think they add a pretty great aroma. For example: spread white truffle butter on toasts (the way you might shave white truffles over hot buttered toast .... oh jeez), and it will taste fake. Beat a little white truffle butter into a wild mushroom risotto right at the end, and if the mushrooms are decent (fresh or dried), it will really lift the dish.