Cheese 11

La Tur

babyfork | Oct 27, 200309:50 PM

As a cheese addict who has been on the wagon, it's been awhile since I just gave myself up in the cheese section and bought some hunks o' cheese. I decided to treat myself after a couple trying weeks of parent conferences and bought 2 cheeses I'd never tried before.

One was a 4 year old gouda, which was nice, but didn't blow my socks off.

The one I fell for was La Tur, which isn't astounding as far as a complex taste or anything, but I just loved the creamy, slightly gooey, slightly cheesecake like texture. I couldn't stop wolfing it down. Bought another one today during lunch and ate half of it myself. Yum.

A description from igourmet:

La Tur is a speciality of the Alta Lange region of Italy. The cheese is straw-coloured with a soft surface and a delicate and harmonious flavor. La Tur is handmade in a traditional manner. After the pasteurization, which takes place at the lowest temperatures allowed by law, the milk is poured into special ripening cells where locally produced ferments and rennet are added. Then the curd is poured in moulds and left to drip. The curd is aged for only 15 days, then air-shipped acros the Atlantic to igourmet. Very fresh cheeses like La Tur are extremely hard to find in America.

Made from a blend of pasteurized cow, goat & sheep’s milk
Weight: 6 ounces

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