La Tur

La Tur provides a kind of sensory experience like ice cream served from a warm scoop, decadent and melting from the outside in that makes tasters lean back in their chairs.

La Tur has a rippled surface, reminiscent of a French natural-rind goat cheese crottin. Underneath is a layer of pure cheese silk.

When the cheese is young, the silky layer is thin, and the center is soft and slightly grainy like a chèvre. Then, during the height of ripeness, the silk completely takes over the interior so that the center becomes creamy, shiny, and soft. This is where our Amourette Chardonnay comes in.

Runny and oozing around the perimeter with a moist, cake-like, palate-coating paste, its flavor is earthy and full, with a lingering lactic tang, an ideal pairing for several of our Williamson white wines including Fizz Sparkling White.

Unlike other Italian cheeses used in cooking, La Tur is best eaten fresh, as on a cheese board.

You will want to serve it on crackers or bread because of its runny texture. Its salty, slight funk pairs well with a slightly sweet cracker, such as one studded with raisins. It also does well on table water crackers or French baguettes.

Let the cheese come to room temperature, when it will charmingly stick to the cheese paper with which it’s packed. Consuming it at room temperature showcases its flavors and textures the best.

The soft, moist rind is completely edible and a delicious part of the cheese. Unlike your typical brie, it has a little more of that earthy, yeasty flavor, with a little tang from the goat's milk. It's full flavored without crossing over into pungent territory.

Runny and oozing around the perimeter with a moist, cake-like, palate-coating paste, its flavor is earthy and full, with a lingering lactic tang, an ideal pairing for several of our Williamson white wines such as our Amourette Chardonnay or Caress Cuvée Blanc or a red like Clarissa Vin Rouge.

La Tur also pairs wonderfully with sparkling wines, especially our Fizz Sparkling White Wine as the bright fizz cuts through the rich tang of this magnificent cheese.

La Tur needs to be refrigerated because it's a soft-ripened, young cheese. It can keep in the fridge for several weeks—its flavor getting more funky the longer it is aged.

Wrap it in a cheese cloth or parchment paper; it's important that La Tur, like all soft cheeses, be left to breathe in the fridge. Plastic wrap will suffocate the cheese, making it watery or pasty.

Refrigerate your La Tur immediately after buying it, just like you would any soft-ripened cheese. However, don't forget to let it come up to room temperature before consuming it.

This cheese is made by a dairy called Caseificio dell'Alta Langa located in northern Italy's Piedmont region; the specific area is called Alta Langa, which is known for its sparkling wines. Made from a blend of pasteurized sheep's, cow's and goat's milk with a formula that lets no component dominate.

Crafted with expert amounts of each animal’s milk and matured in small molds for 10 days, the flavors in La Tur highlight one another’s flavors without competing for attention. All the best characteristics of a soft goat, sheep, and cow’s milk cheese are combined. Grassy, lemony and tangy like a goat cheese, mildly nutty like a sheep’s cheese, and rich and buttery like a cow’s cheese.