La Tur is for lovers. More specifically, it’s for those who love the complexity of cheeses that boast a blend of milks from goat, sheep, and cow. And let’s be honest, if you’re reading this cheese-centric post, then I’m probably speaking to you.
Made in the Piemonte region of Italy, an area known for magnificent wines and cheeses, La Tur is sold in small, round forms that pack a tangy, earthy punch. The producer, Caseificio dell’Alta Langa, prides itself on traditional processes (read: meticulous, old-fashioned cheese-making methods) that require no preservatives or additives of any kind. They also maintain a pretty stunning set-up in north Italy. You can get a glimpse of their grounds here.
La Tur tastes incredibly light and fresh directly as a result its artful production-- it is processed and placed on market shelves after only of 15 days.
A rich cheese, La Tur has a soft, creamy exterior that belies its crumbly, subtly-flavored center. It is best savored when spread over a wafer cracker or a thin slice of baguette, and is easy to pair with white wines like Pinot Grigio or Sancerre. With a confident, buttery taste, this is a cheese that knows how to hold its own.
I must admit that, in spite of its grandeur amongst cheeses, La Tur took time to be discovered. It is easy to miss by sight, with a wrinkled, ivory-colored rind that vaguely resembles brie, Kunik, Rocchetta, and many other “bloomy” cheeses. I only stumbled across it within the last six months, when on the hunt for the smaller, milder St. Marcellin. I needed something unusual and easy to spread for party guests who would be attempting to simultaneously eat, drink beer, dance to INXS, and mingle in my living room. I bought La Tur as a substitute that day, but now classify it as a crowd-pleaser on par with those aforementioned.
Looking for a culinary fling to break these winter doldrums? La Tur is the missed connection awaiting you at the cheese counter. It is a true gem worth seeking (and raising hell about if your local market doesn’t stock it).
*Amanda began her cheese career in Scotland, and now works at a reputable cheese shop in Washington DC.