WOW! Cheese is one of my weaknesses. And Trugole is one of Heather and my favorites. It’s made in the Asiago region of the Italian Alps, where the cows graze in certain rich pastures. This creates its unique and wonderful flavor. The semi-firm cheese is rich, yet mild at the same time, and creamy with almost a hint of fruit.
The super bright green olives pictured are from Castelvetrano, Sicily. And, like the cheese, I find them to be rich, flavorful and mild all at the same time. They have a mellow buttery flavor that went nicely with the cheese. If you claim not to like olives…these will change your mind. Seriously….try one.
Lacking an Italian wine, we chose a French (from the Loire Valley) 2009 Chateau la Noe muscadet out of the wine fridge. The wine was medium bodied and slightly spicy with a crisp finish. Its earthiness paired well with the rich textures of the cheese and olives.
Add some dry-cured prosciutto and you have a treat (or meal) fit for a king!