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La TurLa Tur

La Tur

Olive Points: 59pts

Price £5.90


Weight: 230g 

Cow's milk, goat's milk, sheep's milk

La Tur (or 'tower' in Piemontese dialect) is a soft, ripened artisanal cheese which belongs to the Robiola family of white, soft mould cheeses. It is made from equal amounts of cow's, goat's and sheep's milk in the Northern region of Piemonte. The soft rind is edible and light straw in colour. Beneath the rind is a sweet, tangy layer of cream and inside a heavenly mousse-like gooey centre.  It is aged for only 10 days but is the flavour is incredibly rich and complex for such a young cheese making it a favourite with connoisseurs! 

Although made from three different types of milk, no one flavour dominates. All three work together to give you the buttery richness of cow's milk, the tangy acidity of goat's milk and the soft nuttiness of sheep's milk in one mouthful! 

La Tur is cylindrical in shape and wrapped in ruffled paper, making it a lovely centerpiece of any cheese plate. It is also a nice cheese to serve after dinner, in place of dessert. 

Serving suggestions

This irresistible cheese pairs well with sparkling wines and is best served with bread or crackers, as it needs something to sit on. As with most cheeses, it is best served at room temperature so that none of the flavour is lost. The tang of the cheese is nicely set off by sweeter dessert wines as well.

We love La Tur spread on warm, crusty bread, perhaps accompanied by some honey, pear mustard or citrus marmalade. It's perfect for both parties and picnics and is sure to be the cheese that disappears first from your selection!

How to store

Keep wrapped in naturally waxed paper in the fridge, ideally inside a slightly opened container so that the cheese still gets some oxygen. This cheese should keep for about a week. 


Cow´s milk, sheep's milk, goat's milk, salt, rennet.

Our Producer - Caseificio Dell'Alta Langa

The Caseificio Dell'Alta Langa is located in a small village in the 'Langhe' area of Piemonte known by wine enthusiasts the world over for being the home of Barolo and Barbaresco. Following traditional regional recipes they produce a range of natural cheeses (without any types of preservatives or additives) and work closely with local farmers to ensure that the freshest, best quality milk is used.

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