La Tur Cheese

La Tur is a luxurious, soft-ripened cheese hailing from the Piedmont region of Italy, known for its creamy texture and complex flavor profile. This artisan cheese is a blend of cow, goat, and sheep milk, which contributes to its unique taste and velvety texture. The cheese is encased in a delicate, bloomy rind that is edible and adds a subtle earthy flavor to the overall experience. La Tur is celebrated for its ability to balance the tanginess of goat milk with the richness of cow and sheep milk, creating a harmonious blend that is both indulgent and refined. Its appearance is characterized by a soft, slightly bulging form, with a creamy interior that oozes slightly at room temperature, making it a favorite among cheese enthusiasts.

La Tur was developed in the late 20th century by the renowned Italian cheesemaker, Caseificio dell'Alta Langa, located in the Alta Langa area of Piedmont. This region is famous for its rich dairy traditions and innovative approach to cheesemaking. La Tur was created as a modern interpretation of traditional soft-ripened cheeses, aiming to combine the best qualities of cow, goat, and sheep milk into a single, exquisite product. Its introduction was met with immediate acclaim, quickly becoming a staple in gourmet cheese selections worldwide. La Tur represents a fusion of traditional Italian cheesemaking techniques with contemporary culinary trends, embodying the spirit of innovation that defines the Alta Langa region.

La Tur is made from a carefully balanced mixture of pasteurized cow, goat, and sheep milk. The milk is gently heated and then inoculated with specific cultures to begin the fermentation process. Rennet is added to coagulate the milk, forming curds that are then ladled into molds to drain. The cheese is aged for a brief period, typically around 10 to 14 days, during which it develops its characteristic bloomy rind. The aging process is crucial for developing the cheese's creamy texture and complex flavor profile. The result is a soft-ripened cheese that is both rich and nuanced, with a perfect balance of flavors from the three types of milk.

La Tur offers a delightful sensory experience, with a creamy, buttery texture that melts in the mouth. The flavor is complex, combining the tanginess of goat milk with the sweetness of cow milk and the nuttiness of sheep milk. The edible rind adds a subtle earthy note, enhancing the cheese's depth. Its aroma is mildly pungent, with hints of mushrooms and fresh cream, inviting and appetizing. The overall taste is balanced, making La Tur a versatile cheese that can be enjoyed in various culinary contexts.

La Tur pairs beautifully with a variety of foods and beverages. For a traditional pairing, serve it with crusty bread, fresh fruits like pears and figs, and a drizzle of honey to complement its creamy texture and complex flavors. In terms of beverages, a glass of sparkling wine or a light-bodied red wine, such as Pinot Noir, can enhance the cheese's richness. For beer enthusiasts, a Belgian-style ale or a crisp lager offers a refreshing contrast to La Tur's creaminess. Additionally, it can be paired with nuts and charcuterie for a more savory experience.