La Tur Cheese
Formaggio La Tur – A Trio of Milks
I love goat cheese but I also enjoy cow and sheep’s milk cheese and now I can have them all in this meritage of cheese called La Tur. This Italian cheese from the Piedmont area was suggested to me by from my friend Jack who owns the cheese market at our local farmer’s market.
Looking for something spreadable on a French baguette for breakfast but a little stinky, Jack offered up this buttery, bloomy rind little cupcake of a cheese and it was everything I was looking for. It has a creamy consistency with a little bit of tang. You must let this cheese warm up to room temperature before consuming or you will loose all the flavor.
In Short
Type: Equal parts cow, goat and sheep milk
Origin: Alta Langa, Piedmont, Italy
Process: Barely ripened (10 days to two weeks)
Texture: soft and runny near the rind, almost fluffy/mousse like towards the center
Shape: Short cylinder””3″x1½”
Weight: 8 ounces
Color: pale cream to straw-colored
Rind: Thin and white, wrinkling as it ages. It can have a thin coat of white mold.
Flavor: well-rounded, mellow, grassy with a hint of mushroom
The Rest of the Story
One of the most important decisions the cheese makers made regarding La Tur was to pasteurize the milk at the lowest possible temperature allowed by Italian law. This means that the enzymes present in the milk are not all killed off during the pasteurization process, and it’s the enzymes that contribute to the final flavor profile of the cheese.
While many young, soft cheeses are very mild in flavor, La Tur tends to be pretty complex, definitely something cheese connoisseurs appreciate.
The three milks””cow, goat and sheep””are mixed in equal parts, and the resulting mixed curds are packed into small molds and then allowed to age for ten days. No one flavor profile dominates.
You can taste the buttery richness from the cow milk, the tang of the goat milk and the mellow nuttiness of the sheep milk. The three milks complement each other nicely, and this is another reason that La Tur has a relatively complex flavor for a young, soft cheese.
Due to the light mold that grows on the rind of the cheese, it ripens from the outside in. In a cheese ten days old, the cheese is creamy inside the rind and fluffy towards the center. As the cheese ages, the outside layer becomes runnier and more pungent while the center becomes creamy.
Eventually, the cheese is runny throughout. To experience the progression for yourself, buy three small, fresh wheels (they’re cute””they come in pleated doilies that look like cupcake papers). Enjoy one immediately. Save one for two or three weeks later, and then eat the last one a few weeks afterwards.
As with most cheese, La Tur is best served at cool room temperature to appreciate the flavor. You can certainly serve it with a nice un-oaked red from the Piedmont region of Italy, although the tang of the cheese is nicely set off by sweeter dessert wines as well. Simply spread the cheese on some crusty bread, or if you want to gild the lily, serve with some clover honey, roasted pears or quince jam.
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This is such a delicious cheese, creamy and runny and slightly salty. Usually carried at Whole Foods if not at a local cheese shop. Makes me happier than 3 milk robbiolas.
I tasted this cheese while looking for something similar to brie. All I can say is that it is absolute paradise!
Cheese is my world! I actually have dreams about cheese and when I wake up, sometimes sprinkle cheese on my cereal. I live for cheese. Great site by the way.
Cheese on cereal, now that’s something I haven’t tried yet – RG
Does anyone have a recipe for making La Tur? Or even hints . What Kind of mold ? Ratio of the three milks ?
The article says it is equal parts of each.
Very tasty cheese!
Where would you buy this cheese ?
Hi Cheryl, you are not going to find this cheese in your local supermarket but if you have a good cheese market near you, they might have it or they can order it if they don’t. If you want to purchase it online, I’m an affiliate of Gourmet Food Store and they have La Tur here.
Got my first LaTur at the Kroger Marketplace in Englewood, OH.
Hi Jane, what did you think of it? – RG
[…] Just from the picture alone, you can see the two honeys are very different in color. Chantal’s honey is also much thicker than ours most likely due to the arid climate in New Mexico. We feel her honey has a more fruity and floral taste, and we even get a hint of pineapple in the finish. It paired very nicely with a La Tur from Alta Langa, Italy. […]
La Tur is the best cheese I have ever had. Ever! I pasted the packaging sticker on the wall of my last apartment in homage to this great fromage!
P.S. – You must wait for it to warm up completely, until it’s totally oozy and gooey. Though the wait is torture! Hope you enjoy it as much as I did!
I had to go to Whole Foods in Evanston (Il) to find the cheese La Tur. I will serve it with an aragula and beet salad for Mother’s Day Lunch…
We will be tasting the La Tur tomorrow at The Virginia WIne Experience in Fredericksburg. This blog is great. In no way could this cheese have been profiled more exactly.
We have just tried this delicious cheese, for the first time. I bought it in my local Waitrose. It has a nice texture and a very creamy taste
Our local grocery store in Amarillo just stocked this cheese. I first had it years ago in Austin and have been looking for it since. Jackpot!
Anyone know if the rind is edible? I can’t tell which cheeses have edible rinds or not. The last rind I ate tasted as if I was chewing on gooey ammonia.
Hi Bailey, the website Formaggi d’Eccellenza says that the rind is edible
Had this cheese for the first time last night. A friend purchased it at an HEB here in Austin, Tx.
Wonderful!
Found your blog as I was looking for more info about the cheese. Excellent entry. Looking forward to checking out some of your other entries.
Happy New Year!
This is creamy, delicious and adventurous cheese.
Exquisite! I can eat the whole thing by myself. Indeed, if I think I’m going to have to share, I”ll get two!
OMG! La Tur!
YES ! OMG – la Tur!
Here I am: a European lady, learning about La Tur´s origin on an American website…Thank you, internet community! – Italians beat the French this time with this EXTRAORDINARY soft cheese – however, when it comes to HARD cheese – the Frenche and Swiss are leading the world due to the excellent herbs on the high alpine mountains and old cheese-making traditions…
Brought La Tur at Murrays in my Fred Meyer grocery store in Portland, Or. This is by far the most exquisite cheese. I pared it w/ stoneground wheat thins (crackers) w/ fresh cherrys. What an absolute treat. Also smeared it on some Moroccan Olive bread. I’m sure it’s better in a crusty bread. I bought one & am eating it all by myself within a couple of days. Next time I’ll buy one to share. I’ve always been a fan of Brie cheeses, La Tur my new favorite.
If you live in the state of NJ you can find La tur at your local
Kings Supermarkets
got my first la tur today and waiting for it to warm up. I know nothing about it. I took a chance because it had a smell to it even in the package, and I like limburger. glad I looked it up because you all rave about it. can’t wait. I make my own little round bread well cooked in a skillet, using teff flour-buckwheat flour -coconut flour-baking powder-baking soda- and a gob of Kirkland no salt seasoning.
Let us know how you enjoy it Rob.