Trugole is a cow’s, milk semi-soft cheese from the Piedmont region in Italy. Its most closely resembles Asiago Fresco in texture, appearance, and flavor. The milk sourced comes from cows that graze in the foothills of the Alps where the foliage is rich. The name “Trugole” comes from the name of a particular pasture that these cows graze on. Every day, for sixty days, the cheeses are turned and rubbed with water and salt to retain its soft and elastic interior. The pate is straw colored with small, scattered eye formation and the flavor is mild, glassy, and slightly tangy.