The high plains of the area known as Asiago, often referred to as the "Switzerland of Italy", include seven districts or boroughs. This region is well known for its rich grasses and pastures, and for magnificent fir trees. It is situated in the pre-Alps, north of Venice at an altitude between 1,000 and 2,000 meters. In the higher zones are the "Malghe" (or mountain pastures) where cows graze peacefully and some extraordinary cheeses are produced. In the smallest of the boroughs is a pasture by the very name of Trugole. Trugole is a small pasture surrounded by a forest of immense fir trees. It is breathtakingly beautiful, with some of the richest and most varied grasses found anywhere. It is here where they make Trugole cheese.
Trugole cheese, named for the rich pasture that produces it, is an artisan cheese, worked by hand from milk carefully selected from cows that eat only the forage from the grasses of this particular area. The cheesemaker uses only carefully selected cultures and a method of production that faithfully follows the traditional method from the mountains. Its curing and aging is also carried out in a very special manner. Each day the wheels are turned and treated with water and salt to preserve the soft texture of the paste (interior). After 60 days, the cheese reaches an ideal state for consumption.
- Made from unpasteurized cow's milk.
- Photo depicts whole 30 lb. form of cheese.
- We cut and wrap this item by hand.
Nutrition Facts
Trugole Cheese by Cut & Wrapped by igourmet
Serving Size 1oz Total Servings approx. 7.5Amount Per Serving
Calories 110
Calories from Fat 80
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Cholestrol 25mg
Sodium 200mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 6g
Vitamin A
0.02%
Vitamin C
0%
Calcium
0.2%
Iron
0%
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