Melt your butter over low heat in a large sauce pan (might even need a pot if you don't have a tall sauce pan). Add the garlic. Stir for a bit..
Add the wine. Continue to cook and stir a bit. Enjoy the aromas.
Add the cream. Stir and heat until well blended. You can get this to darn near boiling if need be.
Cut the heat considerably. SLOWLY add small amounts of cheese and stir as you go. This will ensure it melts and blends well rather than clumping.
Continue to reduce the sauce down over a simmer until it's reached your desired viscosity.
Remove the sauce from the heat source. Add the truffle oil. Stir until blended in.
Grate in the black summer truffle. I used an entire HALF truffle here. All depends on the truffle itself. Taste the sauce as you go.