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Robiola La Tur

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Regular price £9.90
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Weight 250g

Pasteurised sheep, goat and cow's milk

La Tur is a decadent Italian cheese hailing from the Piedmont region. This soft-ripened cheese is a delightful blend of cow's, goat's, and sheep's milk, creating a harmonious balance of flavours and textures. With its creamy interior and bloomy rind, La Tur offers a luxurious indulgence for cheese lovers. Its rich, buttery taste is complemented by subtle tanginess, making it a versatile choice for both savoury and sweet pairings. Whether enjoyed on its own with crusty bread or incorporated into culinary creations, La Tur promises a gourmet experience that captivates the senses.

Serving Suggestions

Cheese Board - Serve La Tur alongside other cheeses, such as aged Parmigiano-Reggiano and blue cheese, along with accompaniments like fig jam, honey, nuts, and fresh fruits like grapes or sliced apples.

Crackers or Bread - Enjoy La Tur spread on crackers or slices of crusty bread. Its creamy texture pairs wonderfully with the crunch of crackers or the chewiness of bread.

Salads - Crumble or slice La Tur onto salads for a creamy and indulgent addition. It pairs well with mixed greens, nuts, dried fruits, and a balsamic vinaigrette.

How to Store

Refrigeration - Store La Tur cheese in the refrigerator at a temperature between 35°F to 40°F (1.5°C to 4°C). Place it in the coldest part of your refrigerator, typically the back of the bottom shelf.

Original Packaging - If the La Tur cheese comes wrapped in its original packaging, keep it wrapped in the paper it came in. This helps to prevent the cheese from drying out and absorbing other odors in the fridge.

Use it Promptly - La Tur cheese is best enjoyed fresh, so try to use it within 1-2 weeks of purchase for the best flavor and texture.


Mixed Milk, Pasteurised Milk, Traditional Rennet.

Our Producer

Caseificio Alta Langa

From the beginning, their philosophy has been to preserve ancient traditions, continuing the work of their grandparents and carrying on the production of high-quality cheeses without ever denying their origins and remaining faithful to these three values: craftsmanship, human skills, innovation. The search for local recipes, the skilful use of technology, the obsession with the quality of raw materials, and the experience and craftsmanship of humans are the fundamental steps for the creation of their cheeses.


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