Alta Langa La Tur, Cow's/Goat's/Sheep's milk, Piedmont, Italy - 8oz/Each

La Tur is a luxurious three-milk cheese from Piedmont, Italy, made by Caseificio dell’Alta Langa in Bosia, in the heart of the Langhe. It combines cow’s, sheep’s, and goat’s milk, along with cream, creating an exceptionally soft cheese that balances buttery richness with fresh acidity. 

The cheese is made from pasteurized cow’s, sheep’s, and goat’s milk plus pasteurized cream. The delicate curd is carefully worked by hand, helping preserve its unusually light, almost mousse-like consistency. The small cylindrical wheels have a thin, soft, wrinkled rind that is completely edible.

It undergoes a relatively brief initial maturation of about 7-9 days. As La Tur continues to ripen, its texture evolves dramatically: the paste immediately beneath the rind becomes increasingly silky and creamy, while the center can remain lighter, fluffier, and slightly more structured.

Sugguested pairing: Alta Langhe DOC sparkling, Champagne, Gavi, Roero Arneis, Langhe Nebbiolo, Dry Riesling, Barbera d'Alba