http://cheeseandchampagne.com/2009/11/12/trugole-italy/ One Year, One Hundred Cheeses Thu, 09 Sep 2010 12:19:21 +0000 hourly 1 http://wordpress.com/ http://cheeseandchampagne.com/2009/11/12/trugole-italy/#comment-1102 Cal Smith Sat, 03 Apr 2010 00:26:08 +0000 http://cheeseandchampagne.com/?p=1033#comment-1102 Cheese cutters at Whole Foods in Ann Arbor introduced me to Trugole. It is terrific, even addictive, melted or firm. Serve gently melted in small ramekins, with cold strawberries, apples, peaches, or any fruit, for dipping. Trugole has no offensive edge, but only wonderful creaminess and extraordinary flavor. Try it, you'll be hooked, as I was. Cheese cutters at Whole Foods in Ann Arbor introduced me to Trugole. It is terrific, even addictive, melted or firm. Serve gently melted in small ramekins, with cold strawberries, apples, peaches, or any fruit, for dipping. Trugole has no offensive edge, but only wonderful creaminess and extraordinary flavor. Try it, you’ll be hooked, as I was.

]]> http://cheeseandchampagne.com/2009/11/12/trugole-italy/#comment-820 Madame Fromage Thu, 19 Nov 2009 14:36:55 +0000 http://cheeseandchampagne.com/?p=1033#comment-820 Stars must be aligning over the cheese cases -- I can't believe we both wrote about Trugole at around the same time. I love the idea of using it on a French onion soup. I didn't realize it was a raw-milk cheese. Makes sense though -- the depth of flavor is really delish. Thanks for the commen. Stars must be aligning over the cheese cases — I can’t believe we both wrote about Trugole at around the same time. I love the idea of using it on a French onion soup. I didn’t realize it was a raw-milk cheese. Makes sense though — the depth of flavor is really delish. Thanks for the commen.

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