La Tur is a cheese that's all too easy to fall in love with. Dense, soft, sweet, tangy and irresistibly rich, three-milk La Tur is representative of the Piedmont’s Robiola style of cheese. Though rather difficult to define (a large number of Piedmontese cheeses carry the name “Robiola”), these cheeses are generally soft, mold-rinded, gooey cheeses that are eaten young.
It is produced by Caseficio dell'Alta Langa in the Alta Lange region of Italy. The cylinder-shaped cheese is a light straw yellow color with an edible soft and wrinkled rind.
How It's Made
A combination of cow, goat, and sheep's milk go into La Tur cheese. To start the ripening process, the trio of milks is lightly pasteurized at a low temperature. Because the milk doesn't scorch, the natural microbes from the milks will help enhance the cheese's final flavor.
Next, the curds are ladled into molds, where they drain under their own weight before aging. As opposed to pressing, which uses weight to get rid of whey in the curds, this process allows for a higher-moisture and more fragile cheese to develop. The cheese then ages for a total 10 days.
The Taste of La Tur
La Tur has the tangy acidity of fresh goat cheese, with an earthy, milky undertone that you'd typically get from cow's milk. It's full-flavored, without crossing over into pungent territory. The soft, moist bloomy rind is completely edible, and a delicious part of the cheese.
The cheese is shaped like a cupcake wrapped in ruffled paper, making it a lovely centerpiece of any cheese plate. It's a nice option to enjoy after dinner in place of dessert and pairs wonderfully with sparking wings. It should be served with bread or crackers, as this soft, runny cheese needs something to rest on.
If You Like La Tur, Try These
The producer of La Tur is Caseificio dell’Alta Langha. If you like La Tur, you'll probably also like Robiola Rocchetta, Brunet, and Robiola Bosina, which are also made by the Italian cheesemaker Caseificio dell’Alta Langha.