Trugole

Don’t be surprised if you haven’t heard of Trugole before. I hadn’t, but now I’m glad I found it. This Alpine cheese is made in Italy’s Asiago region – ah! you say, I’ve heard of Asiago – but it’s nothing like the cheese you find on bagels at Bruegger’s. Instead, it has a creaminess typical of cheeses made from cows that roam rich pastures. Way better than those stale bagels.

Trugole is a raw-milk cheese that is aged and washed for at least two months, but it has no funkiness or yeastiness. In fact, the taste is so smooth and mild that you’d think I’d be bored with it a la last week’s experience with Morbier. But there’s something about that creaminess that keeps me coming back for more tastes. I can imagine Trugole melted over a rich, brothy soup like French onion or draped over a piece of nutty toast alongside a mug of tomato soup. Suggested wine pairings are Pinot Grigio and Pinot Bianco, but to me, this cheese tastes so pure and basic, I’d skip the wine and focus on food pairings instead.

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