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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

 


 

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