La Tur
La Tur is a soft-ripened cheese from the Piedmont region in Italy. It is produced by the Caseificio dell'Alta Langa dairy.
Production[edit | edit source]
La Tur is a mixed-milk cheese, made from a blend of cow's, sheep's, and goat's milk. The cheese is produced by combining the three types of milk and adding rennet to start the coagulation process. The curd is then gently cut and placed into molds to shape the cheese. The cheese is aged for about 10 days, during which it develops a bloomy rind and a creamy, buttery texture.
Characteristics[edit | edit source]
La Tur is characterized by its soft, creamy texture and a complex flavor profile. The cheese has a bloomy rind, similar to that of Brie or Camembert, and a pale, creamy interior. The flavor is rich and buttery, with notes of mushroom, hay, and yeast. The cheese is typically sold in small, round forms, each weighing about 250 grams.
Serving[edit | edit source]
La Tur is often served at room temperature to allow its flavors to fully develop. It can be spread on bread or crackers, or paired with fruits and nuts. The cheese also pairs well with a variety of wines, particularly those from the Piedmont region, such as Barolo or Barbaresco.
See also[edit | edit source]
 | This Italian cheese article is a stub. You can help WikiMD by expanding it. |
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
