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

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

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

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

• List of Italian cheeses
• Piedmontese cuisine