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.
Where: Trugole, Asiago, Italy
Milk Type: cow(raw)
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