ITALIAN · 62 / 163
La Tur
Rich, buttery and tangy with earthy mushroom notes.
Milk & style
Cow, sheep and goat; pasteurized • Origin Piedmont
Tang 5/10 · Funkiness 4/10
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Food, wine & beer pairings
Food
Baguette, berries, prosciutto, honey or hazelnuts
Wine
Sparkling wine or Arneis
Beer
Belgian blonde or saison
More about this cheese
History & producer
Caseificio dell’Alta Langa La Tur is made or selected by Caseificio dell’Alta Langa, drawing on the cheesemaking traditions associated with Origin Piedmont. The producer’s methods, milk, cultures, rind care and aging give this cheese its distinctive character.
At the cheese counter
A luxurious mixed-milk cheese with cheesecake-like richness and a gentle tang.
In the kitchen
MELTING: Good – softens luxuriously with gentle heat; avoid overheating. GRATING: Not recommended – too soft. SHAVING: Not recommended – slice, spread, spoon or crumble instead.
Enjoy within
3-5 days after opening
Keep refrigerated and wrap well. “Enjoy within” is a best-quality guide; follow the package date and store food-safety procedures. Product details vary; confirm the current wheel or package label. The complete PDF includes the rennet reference and source notes.
