If you're looking for a unique cheese from Piemonte, Italy that spreads like cream cheese but with far more rich tasting notes, La Tur cheese comes in small rounds, just enough for 2-3 people to share.
7 Things to Know About La Tur
- La Tur is a soft, mixed milk cheese from Piemonte made from cow, goat, and sheep milk.
- The texture is creamy at the center with a liquidy cream line just under the rind.
- It tastes like fresh cream, cultured butter, has a mild goat tang, and gentle sweetness from the sheep’s milk. It's a lot less tangy than a 100% goat cheese.
- The rind is thin, edible, and slightly wrinkled with a soft, bloomy character.
- La Tur is produced in small rounds that are typically about 4 ounces.
- Serve it just above refrigerator temperature so the center becomes soft and spreadable.
- It spreads onto a cracker like soft, pliable butter. So smooth and creamy!
Pairing Suggestions
Wine
- Sparkling wines such as Alta Langa or Champagne
- Light aromatic whites like Arneis, Vermentino, or Gewürztraminer
- Fresh, low tannin reds such as Gamay or Frappato
- Dry apple cider for a crisp, orchard-fruit match
Fruit and Condiments
- Mango or dried mango
- Fresh figs or fig jam
- Ripe pears, apples, apricots or peaches
- Honey
- Toasted hazelnuts
Bread and Crackers
- Grissini - the regional breadsticks served at the table in Piedmont, Italy
Savory Pairings
- Prosciutto or other cured meats
- Roasted tomatoes, tomato confit, or sun dried tomatoes
- Marinated artichokes or olives
- Light salads with citrus vinaigrette