Bushra Griffith
La Tur is a soft, creamy Italian cheese made from a mix of cow's, sheep's, and goat's milk. It is known for its rich, buttery taste, balanced by earthy and tangy notes. The rind is soft, creamy, and edible, with a mildly mushroomy flavour. As the cheese ages, it becomes more pungent in both aroma and flavour, and the texture breaks down until the entire cheese is soft and gooey. It is best served at room temperature with honey, nuts, and fresh bread, and pairs well with a low-oak red wine.
| Characteristics | Values |
|---|---|
| Texture | Creamy, soft, fluffy, mousse-like, light, buttery, rich, velvety smooth, runny, gooey, oozy |
| Taste | Buttery, rich, salty, tangy, earthy, nutty, grassy, lemony, yeasty, funky, acidic, milky, sweet |
| Aroma | Yeasty, funky, pungent, mushroomy |
| Rind | Edible, soft, wrinkled, thin, delicate, creamy, moist, fuzzy, white, pale yellow |
| Colour | Ivory, milky white |
| Shape | Cupcake-sized wheels, 1.5 inches tall, 2 inches across |
| Temperature | Best served at room temperature |
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What You'll Learn
La Tur is a soft, buttery Italian cheese
La Tur is a soft-ripened, young cheese that is typically sold in small, cupcake-sized wheels. It has a creamy, wrinkled rind and a light, fluffy, and mousse-like texture that becomes extremely soft and creamy under the rind as it matures. The cheese is produced by gently handling the curd to retain its high moisture level. After coagulation, the curds are drained in small molds and matured for 12-15 days before release for sale. The tenderness and fragility of the cheese require it to be encased in a cupcake-like wrapper and placed in a plastic container to protect it from damage while allowing it to breathe and continue maturing.
The flavour of La Tur is delicate, with notes of creme fraiche, mushrooms, and grass, complemented by a subtle tang. It pairs well with slightly sweet crackers or crusty bread, grilled fruits, quince jam, or honey. The cheese should be served at room temperature to showcase its full range of flavours and textures. Leaving it on the counter for about an hour before consuming allows the cheese to reach the perfect temperature and ensures that the flavours are at their most alive.
La Tur is produced by Caseificio dell'Alta Langa, a dairy located in the Piedmont region of northern Italy. This region is known for its sparkling wine and is also the home of other Italian cheeses such as Robiola Rocchetta, Brunet, and Robiola Bosina. La Tur is best eaten fresh, as on a cheese board, rather than used in cooking. When pairing La Tur with wine, a low-oak red wine from the same region, such as Barbera, Dolcetto, or Nebbiolo, is recommended.
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It is made from a mix of goat, cow, and sheep's milk
La Tur is a soft, buttery Italian cheese made from a mix of goat, cow, and sheep's milk. This unique blend of dairy gives La Tur a complex and earthy flavour profile. The cheese is produced in the Piedmont region of northern Italy by a dairy called Caseificio dell'Alta Langa.
The flavour of La Tur is a delightful combination of the distinct characteristics of its constituent milk varieties. The goat's milk lends a tangy, citrusy note, while the sheep's milk imparts a mildly nutty flavour. The cow's milk contributes a rich, buttery taste that smoothens the overall flavour. The result is a cheese that is subtly earthy, with a hint of tanginess and nuttiness, rounded off with a creamy, buttery finish.
The soft, wrinkled rind of La Tur is a result of the Geotricum mould introduced during production. This rind contributes to the cheese's overall flavour, adding a subtle funkiness and earthiness. The rind is entirely edible and is considered a delicious part of the cheese experience. As the cheese ages, the rind develops a mildly mushroomy taste, enhancing the earthy notes of the cheese.
La Tur is best enjoyed at room temperature to allow its full range of flavours to shine through. It is recommended to serve it on crackers or bread to complement its runny texture. The slight saltiness and funk of the cheese pair exceptionally well with slightly sweet crackers or bread, such as Moroccan Olive bread. La Tur also pairs beautifully with grilled fruits, quince jam, or honey, making it a versatile cheese that can be enjoyed in both sweet and savoury contexts.
When it comes to wine pairings, La Tur shines when accompanied by a low-oak red wine like Barbera, Dolcetto, or Nebbiolo, originating from the same Piedmont region. For those who enjoy white wine, a punchy Sauvignon Blanc or an unoaked Italian white can also complement the cheese's delicate flavours.
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It has a creamy, rich, and tangy flavour
Le Tur cheese is a soft, creamy cheese with a rich and tangy flavour. It is made from a mix of cow's, sheep's, and goat's milk, with each animal's milk highlighting the other's flavours without competing for attention. The cheese has a creamy, wrinkled, and soft rind with a mildly mushroomy taste. The soft and fluffy interior is ivory-coloured, with a mousse-like texture that becomes extremely soft and creamy under the rind. As the cheese matures, the texture breaks down even further, and the flavour becomes more complex and funky.
Le Tur cheese is best enjoyed at room temperature to allow the full range of flavours to shine through. It is often served with honey, nuts, fresh bread, or crackers. The subtle earthy and tangy flavours of the cheese pair well with slightly sweet crackers or cookies. It can also be baked into savoury dishes or served with grilled fruits, quince jam, or honey.
The cheese is produced by gently handling the curd to retain a high moisture level. The curds are then drained in small molds and matured for 12-15 days before release for sale. Due to their tenderness, the cheeses are encased in a cupcake-like wrapper and placed in a plastic container to protect them from damage while allowing them to breathe and continue maturing.
Le Tur cheese is a unique and elegant cheese from the Piedmont region in northern Italy. It is crafted with expert amounts of each type of milk, resulting in a complex and well-balanced flavour profile. The cheese is known for its creamy, rich, and tangy flavour, making it a delightful treat for those who enjoy soft and creamy cheeses.
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It should be served at room temperature with honey, nuts, and bread
La Tur is a soft, creamy cheese with a rich, buttery taste and earthy, tangy notes. It is made from a mix of cow's, sheep's, and goat's milk, with each type of milk highlighting the others without competing for attention. The cheese is crafted with expert amounts of each milk to create a unique and complex flavour profile.
La Tur should be served at room temperature to allow the full range of flavours to shine through. It has a creamy, wrinkled, and edible rind with a mildly mushroomy taste. The cheese is soft and gooey at room temperature, with a rich and buttery texture. It is best enjoyed with a spoon as it is extremely soft and creamy.
When serving La Tur at room temperature, it is best paired with honey, nuts, and bread. The sweetness of the honey will complement the earthy and tangy notes of the cheese, while the nuts will add a crunchy texture. La Tur is also excellent with crusty bread, providing a contrast to the soft and creamy cheese. The bread can be used to scoop up the cheese, creating a delicious and indulgent bite.
In addition to honey, nuts, and bread, La Tur also pairs well with fresh fruit, quince jam, and grilled fruits. It can be served as part of a cheese board or baked into savoury dishes. La Tur is a versatile cheese that can be enjoyed in a variety of ways, and its unique flavour profile makes it a delightful addition to any meal.
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It pairs well with a low-oak red wine
Le Tur cheese is a soft, creamy cheese with a rich, buttery taste and subtle earthy and tangy notes. Its complex flavour is a result of the combination of cow's, sheep's, and goat's milk used in its making. The cheese is also known for its soft, moist, and edible rind, which has a mildly mushroomy taste.
When it comes to wine pairings, a low-oak red wine is an excellent choice to accompany Le Tur cheese. The cheese's buttery and tangy flavours are beautifully complemented by a bright, low-oak wine. Specifically, a Barbera, Dolcetto, or Nebbiolo from the Piedmont region in Italy is a perfect match. These wines originate from the same area as the cheese, creating a harmonious pairing that showcases the best of the region.
If you wish to explore beyond the classic Piedmontese combination, you can venture into other low-oak reds. A Cru Beaujolais (Gamay) or a light Loire Valley Red (Cabernet Franc) from the Saumur Champigny or Bourgueil region will offer a delightful experience. These wines possess a brightness that mirrors the lively character of Le Tur cheese.
For those who appreciate a white wine, a Sauvignon Blanc or an unoaked Italian white, either still or sparkling, can provide an enjoyable contrast to the cheese's richness. The crispness and acidity of these whites can refreshingly balance the buttery and tangy notes of Le Tur. Remember to allow the cheese to reach room temperature before serving to ensure its flavours are fully expressed and its texture is at its buttery best.
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Frequently asked questions
Le Tur is a soft Italian cheese made from a mix of cow's, sheep's, and goat's milk.
Le Tur has a rich, buttery taste with earthy, nutty, tangy, and yeasty notes. It is less pungent than typical goat cheese.
Le Tur is best enjoyed fresh at room temperature to showcase its flavours and textures. It can be served on crackers, crusty bread, with grilled fruits, quince jam, or honey.
Le Tur can be refrigerated for several weeks, with its flavour becoming funkier over time. It is recommended to wrap it in cheesecloth or parchment paper to allow the cheese to breathe.
Le Tur pairs well with a low-oak red wine like Barbera, Dolcetto, or Nebbiolo from the Piedmont region. For a white wine, a punchy style like Sauvignon Blanc is recommended.
