Bonnie: Skip this review if you — like Eric — are not a truffle lover. I’m referring to the underground strong-smelling fungus that grows near the roots of trees, not the chocolate confection.

But for those who love this extravagant fungus, I have a delicious item for you — one that’s an affordable luxury in these economic times. It’s da Rosario Organic White Truffle Acacia Honey. This blend of honey and white truffle oil is heavenly. Orgasmic, actually. And a little goes a long way.

My favorite use is simply drizzled over cheese. Any cheese — although it’s particularly fabulous over aged cheddar, ricotta, Parmigiano Reggiano or goat cheese — served plain or on bruschetta.

To serve, place the jar or a small bowl full of this earthy delight on a platter with a variety of cheeses and fresh or dried fruits, along with a spoon or a honey server so your guests can trickle a little on top of their cheese selections. Then watch your friends try to nonchalantly lick the extra truffle honey off their fingers. It’s that good!

Also consider trickling some — as you would the truffle butter we recently reviewed — over cooked meat or poultry, risotto, stuffed pasta or whatever else you can think of.

NOTE: Our editor pointed out that some folks might be “weak on their oils, assuming that truffle oil is squeezed from truffles, just as olive oil is pressed from olives,” and suggested I explain that truffle oil is not squeezed from the fungus, but is olive oil infused with white truffle pieces.

Bryan: My God, what can you say about this product that doesn’t involve exclamations like “I wanna slap somebody?” Da Rosario truffle honey is sooo good that I literally snuck it home through security at the airport (ssshhh… don’t tell TSA). There was absolutely no way that I was going to forgo the divine pleasure that is truffle honey just because it happens to be sold in a 4.25-ounce container. I can just see the headlines now, “Man stopped trying to sneak honey onto plane… no tea was found on the scene.”

This is already one of my picks for product of the year.

My favorite use so far — though I can make a case for simply dipping pretzels into this liquid gold — has been as part of a savory dish. Slicing a sweet potato paper thin and roasting it in the oven with a drizzling of the honey, salt and pepper, turned out to be the standout in a recent meal that also included tilapia, topped with artichoke pesto and fresh salmon burgers.

Eric: As mentioned many times before in my writing, I view myself as the black sheep “gourmand” of the family. I am by no means a wine connoisseur. I would choose a rack of ribs over a piece of foie gras. And I detest the taste (and more specifically the smell) of truffles – not the chocolates, but the mushroom-size tubers that are almost more expensive, per ounce, than gold.

There are certain foods that I believe shouldn’t be trifled with. Chocolate should be milk or dark, not infused with herbs or spices. Bread should be easy to choose and not come in hundreds of varieties. Honey should be perfected by the bees – not tampered with by man. Certain tastes should remain in their simplest form, and although da Rosario truffle honey stimulates the taste buds of both my mother and brother (and probably the majority of our readers), it is one taste that leaves me asking, “Why?”