La Tur (Italy)
La Tur is a super creamy, soft Italian cheese made from a mix of cow's, sheep's, and goat's milk. This lesser-known cheese variety is from the Piedmont region in northern Italy and is typically sold in small, cupcake-sized wheels.
What Is La Tur Cheese?
The easiest way to describe La Tur to a friend who doesn't know much about cheese is to call it an earthier, funkier brie—with a hint of tang. Like brie at room temperature, it's soft and ooey gooey. The soft, moist rind is completely edible and a delicious part of the cheese. Unlike your typical brie, it has a little more of that earthy, yeasty flavor, with a little tang from the goat's milk. It's full flavored without crossing over into pungent territory.
This cheese is made by a dairy called Caseificio dell'Alta Langa located in northern Italy's Piedmont region; the specific area is called Alta Langa, which is known for its sparkling wines.
La Tur is best eaten fresh, as on a cheese board. Consuming it at room temperature showcases its flavors and textures the best. You will want to serve it on crackers or bread because of its runny texture. Its salty, slight funk pairs well with a slightly sweet cracker, such as one studded with raisins. It also does well on table water crackers or French baguettes. It pairs wonderfully with
La Tur is a super creamy, soft Italian cheese made from a mix of cow's, sheep's, and goat's milk. This lesser-known cheese variety is from the Piedmont region in northern Italy and is typically sold in small, cupcake-sized wheels.
What Is La Tur Cheese?
The easiest way to describe La Tur to a friend who doesn't know much about cheese is to call it an earthier, funkier brie—with a hint of tang. Like brie at room temperature, it's soft and ooey gooey. The soft, moist rind is completely edible and a delicious part of the cheese. Unlike your typical brie, it has a little more of that earthy, yeasty flavor, with a little tang from the goat's milk. It's full flavored without crossing over into pungent territory.
This cheese is made by a dairy called Caseificio dell'Alta Langa located in northern Italy's Piedmont region; the specific area is called Alta Langa, which is known for its sparkling wines.
La Tur is best eaten fresh, as on a cheese board. Consuming it at room temperature showcases its flavors and textures the best. You will want to serve it on crackers or bread because of its runny texture. Its salty, slight funk pairs well with a slightly sweet cracker, such as one studded with raisins. It also does well on table water crackers or French baguettes. It pairs wonderfully with
La Tur is a super creamy, soft Italian cheese made from a mix of cow's, sheep's, and goat's milk. This lesser-known cheese variety is from the Piedmont region in northern Italy and is typically sold in small, cupcake-sized wheels.
What Is La Tur Cheese?
The easiest way to describe La Tur to a friend who doesn't know much about cheese is to call it an earthier, funkier brie—with a hint of tang. Like brie at room temperature, it's soft and ooey gooey. The soft, moist rind is completely edible and a delicious part of the cheese. Unlike your typical brie, it has a little more of that earthy, yeasty flavor, with a little tang from the goat's milk. It's full flavored without crossing over into pungent territory.
This cheese is made by a dairy called Caseificio dell'Alta Langa located in northern Italy's Piedmont region; the specific area is called Alta Langa, which is known for its sparkling wines.
La Tur is best eaten fresh, as on a cheese board. Consuming it at room temperature showcases its flavors and textures the best. You will want to serve it on crackers or bread because of its runny texture. Its salty, slight funk pairs well with a slightly sweet cracker, such as one studded with raisins. It also does well on table water crackers or French baguettes. It pairs wonderfully with
