Leave a comment

Trugole ~ Asiago’s other cheese


Trugole 1

Trugole comes from the Altopiano di Asiago region, the “Asiago” region of northwestern Italy and Trugole borough specifically; it’s a small designated region between Venice and Trento. The area more resembles Switzerland, complete with rich grasses and omnipresent herds of cattle.

Cheesewise, today it’s best know for Asiago; Trugole is not all that common in  the US.  Alpine in style, cooked curd, washed though you sense none of that in either aroma or flavor, and then cave-aged for ~3 months,  Trugole is a relatively inexpensive Alpine variant that is lightly sweet, lightly savory, fruity and creamy. It’s about as mild as the style comes. Crumbles easily, melts quickly. Perhaps a fondue option if you’re in the mood. Fruity red and light whites with some texture would pair just fine.

Trugole 2

Cheese: Trugole

WHO: Agriform

Where: Trugole, Asiago, Italy

Milk Type: cow(raw)

Texture: firm

Rind: washed

Shape: ~29lb wheel

Tasting notes: mostly of the milk, very mild. Lacks the nuttiness and complexity of its Swiss brethren but is still lightly fruity




What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff


The blog


Walk and Bike in France. www.icietlanature.com


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: