Often described as “irresistible”, La Tur is a modern twist on Robiola, the style of soft-ripened cheese traditional to Italy’s Piedmont region. A blend of cow, goat and sheep’s milk yields a complex flavor profile that’s buttery and rich with a lactic tang. The core of the cheese has the texture of loosely packed snow that as it warms, becomes creamy, oozing from the center.
How to use
We don’t recommend cooking with La Tur as its flavors are too delicate and should be enjoyed fresh. Its runny texture means you’ll want to serve it with bread or crackers. For parties, dust the top with wild fennel pollen to wow your guests. As for wine, the effervescence from Champagne and other sparkling wines will cut clean through all that creamy richness.
