Quantcast

La Tur

Producer
Caseificio dell'Alta Langa
Country
Italy
Region
Alba
Size
3 ins diameter, 1.5 ins high
Weight
6oz
Website
www.caseificioaltalanga.it
Milk
Sheep
Cow
Goat
Classification
Soft
Rennet
Animal
Rind
Mold Ripened

Located in Bosia, between Alba and Cortemilla in northern Italy, Caseficio dell'Alta Langa is a medium-scale cheesemaking operation that specializes in the production of cheeses made to traditional Italian recipes, but within a modern facility.

Caseficio dell'Alta Langa works with three milk types (cow, goat, sheep) for their range of cheeses, and they collaborate closely with local farms and producers to ensure high quality milk. Milk for production is thermalized, which allows many of the milk's original characteristics to shine through.

La Tur is a young, delicate cheese made from a blend of sheep's, cow's and goat's milk.

Production requires gentle handling of the curd in order to retain the high moisture level. After coagulation of the milk, the curds are drained in small molds before being turned out and matured for 15 days before release for sale.

Due to the tenderness and fragility of the cheeses, they are encased in a cupcake-like wrapper and placed in a plastic container that allows the cheese to breathe and continue to mature, while protecting it from damage.

The rind on La Tur is soft and wrinkled - a reflection of the Geotricum mold introduced during production - thin and delicate, and pale yellow and white in color. The interior paste is ivory colored. The texture is light, fluffy and mousse-like, becoming extremely soft and creamy under the rind. As the cheeses mature, this texture breaks down even further until a large part of the cheese is entirely soft.

Flavors are light and delicate, tasting of creme fraiche, mushrooms and grass with a slight tang. La Tur is very accessible and balanced and makes it an ideal cheese for a wide variety of wine pairings - especially those with honey or floral notes.

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.

Subscribe