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La Tur Cheese



La Tur is a very soft cheese made in Alta Langa, Piedmont, Italy.

It is off-white to straw-coloured, with a soft, increasingly wrinkled rind as it ages. Inside, its light, airy texture is so runny that it is spreadable or spoonable. It is runniest at the very centre.

It is quite smelly, and has a tangy, pungent, slightly mushroomy flavour.

La Tur Cheese is made from an equal mixture of cow, sheep and goat milk, plus rennet and salt. The milk has been pasteurized at the lowest possible temperature to meet Italian laws.

A started culture is added to the milk, then salt and rennet. When the curd is formed, it is placed in small moulds about 3 inches (7 1/2 cm) wide by 1 1/2 inches (4 cm) tall. The moulds are turned several times to drain the whey.

The cheese is aged 10 days before sale. For such a young cheese, it has a great deal of character.

La Tur is sold in polystyrene boxes holding 6 cheeses, set in ruffled paper doilies. The complete weight of the box is about 3 to 4 1/2 pounds (1.4 kg to 2 kg.)


Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Also called:

Formaggio La Tur (Italian)

Citation

Oulton, Randal. "La Tur Cheese." CooksInfo.com. Published 28 March 2006; revised 02 December 2007. Web. Accessed 09/22/2017. <http://www.cooksinfo.com/la-tur-cheese>.

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