La Tur is one of my favorite cheeses. The best way to describe it is like butter with an attitude. At the proper temperature and ripeness it is soft, smooth and spreadable but still dense with pungent, ripe flavor. It is sold in small 4-inch disks about one inch deep placed in pleated paper like a cupcake. The outside has a light white undeveloped mold and the inside is the color of cream. It goes well with a warm French baguette. We also tried it with two condiments, a Spanish quince paste, Membrillo, and fig jam. The fig jam didn't work. It was not sweet enough to compete with the stronger cheese flavors. The quince paste was delicious though, sweet but not cloying, a little acidic, a little tart.
La Tur is a triptych blend of cow, sheep and goat milk. It is pastuerized but at the lowest temperature allowed by law which helps retain some of the flavors of unpasteurized cheeses. It is aged for about two weeks before being shipped around the world.
If you can find it buy it. Did I say it was one of my favorites? Yes I did.
Name: La Tur
Type of Milk: Cow's, Sheep's and Goat's, Pasteurized
Type: soft
Produced in: Italy, Alta Lange, Caseificio Dell'Alta Langa
Date Produced: Unknown
Date Purchased: 11/4/2006
Date Eaten: 11/5/2006
Purchased Where: United States, North Carolina, Raleigh, Whole Foods
Price: $19.99/lb.
COMMENTS
I totally agree with your assessment of the La Tur-- what an incredible cheese. I had my first taste of this delight at a wine tasting party at my boss's house. We paired the cheese with a selection of Argentinian reds and fresh figs.
The La Tur is by far, one of my favorite cheeses of all time. I love the creamy consistency and the balance of the sweet and tangy flavors of the cheese. After consuming something like this, it's hard to imagine a life without cheese.
(p.s. I love your website and I visit here quite often).
Thanks!
Posted by Susan | September 25, 2007 1:45 PM
Posted on September 25, 2007 13:45
Oh my goodness! Cheese heaven. I've bookmarked your site and am going to drool over the photos and then hunt down some of these cheeses!
La tur sounds and looks excellent - I can imagine myself eating it!
Have you tried mango chutney with cheese? It's one of my favourites to add!
Posted by Diane Drinkwater | October 15, 2007 11:37 AM
Posted on October 15, 2007 11:37
Ohhh my the la tur is in the house. I am teacing a class at the cheese school in SF tomarrow and on my search for titilating anicdotes on the little cheese of triple family. I came across your site. Bravo T
Posted by Tabitha stroup cheese chick | December 13, 2007 11:55 PM
Posted on December 13, 2007 23:55