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La Tur
buttery 3 milk cheese from the Alta Langa
Related to Robiola, La Tur is a soft bloomy rind cheese made with pateurized cow, sheep and goat’s milk. The texture is light, smooth and soft, with a rich creamy buttery flavour, with a hint of tanginess. Often compared to an earthy Brie, it is never aged for long, so never pungent.
It’s made by the Caseificio dell’Alta Langa, which also produces Brunet.
Text © Dana Facaros & Michael Pauls
Image by caseificio altalanga