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Three farm animals walk into a barn...

Quick Overview :

$12.99 8 oz.
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Product Description

Fresh and full, yogurty, and sweet; Creamy, whipped exterior around a moist, cakey center; Like all our dairy animals chipped in for a potluck.

Please note, most shipping destinations outside the immediate Philadelphia area require overnight shipping when this item is added to the cart, regardless of the rest of your cart's contents.

Quick Facts

Country of Origin: Italy
Milk Type/Treatment: Pasteurized Cow, Sheep, and Goat
Rennet Type: Animal

The Flavor Experience

You really can taste how all three milk types contribute to the cupcake-shaped La Tur. The cow’s milk brings the cream and glossy body; the sheep’s milk provides the fluffy butteriness; and the goat’s milk carries the fresh in the fresh tanginess. Cooperation; working together. Dig it, and dig in.

The Story

La Tur is made by Caseificio dell’Alta Langa, producers of a number of small, soft, mixed-milk cheeses. This creamery is preserving and distributing a number of traditional Italian recipes for otherwise obscure little softies. The fragility of these cheeses requires a gentle touch in the handling of the curds, so a little love is inherent in the production of La Tur.

Usage Tips

La Tur’s size, shape, and complexity (to say nothing of the fact that it’s wrapped in a doily) let it stand on its own, but, please, invite some bright and sweet pairings to join in. A sweet, sparkling wine, like Moscato d’Asti, cuts the cream and zing of the cheese to bring out the great harmony of luxury (and it won’t get you too toasted on an afternoon picnic). A dollop of Meyer Lemon Curd from Rare Bird Preserves will fulfill all your lemon-meringue pie dreams, and then some, but if you’re serious about evoking the mountain-and-forest origins of La Tur, give it a drizzle of Mugolio Pine Cone Bud Syrup, with its flavors, not just of the resinous softwood, but macerated blackberries and molasses.

 


SKU:
CHIT407P

Straight From the Monger’s Mouth

“There’s always an element of listing when trying cheese. Still looking to mark off Bulgaria? Here it is!” — Ann C., Monger & Encyclopaedia Brit-Ann-ica

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