Hey, let’s turn this $200 black truffle into some Cheez-Its. We’re gonna start by grating some truffled sheep’s milk Pecorino Romano into a bowl. Hey, it’s me, truffled sheep’s milk Romano. Now, I’ve got this beautiful double Gloucester cheddar from England. Hey, holy crap. Look, it’s another cheese. We’re doing some Appenzeller from Switzerland in here. It’s gonna be a nice sort of mild flavor in there, really tastes like the Alps. You know, you ever lick an Alp? Then, you’re gonna take a nice, $200 black winter truffle from the Piedmont region, AKA fart mushroom. I do the cooking. Add in some butter and some salt and then cream that all together like you’re creaming, nevermind. Then, you’re gonna add some water and flour to that and just mix it up ’til a nice rough dough forms. Did I shatter that again? Yeah, I shattered the thing. Give this a couple palm heel strikes then roll it out. Use a lovely, little fluted pastry cutter to cut that into squares. Crap. How did this happen? Then, load all your little truffle Cheez-Its onto a baking sheet and then use a chopstick to poke a hole in the middle. Poke, poke. Then, bake at 375 for about 12 minutes. Oh God, it’s so hot. If you’ve never had a fresh-baked Cheez-It straight out of the oven with $200 worth of truffle infused into it, you are missing out.