La Tur is just about the best cheese known to humanity. The use of sheep, goat and cows milks makes for a delicious balance of all the styles. Creamy, a little funky, definitely messy. But ultimately it a beautiful cheese that goes well with a range of wine. My favourite pairings has been lighter weight, minerally Gruner Veltliner and Chardonnay in the Chablis style.
La Tur belongs to the robiola family of Northern Italian white mould cheeses known since ancient times. Made from spring to late summer when the pastures are at their best. Hand ladled into hoops, La Tur cheeses are matured for 10 days.
The result is an elegant cheese with a subtly piquant, edible wrinkled rind encasing a pate that develops from firm but smooth to rich luscious creamy with earthy aroma and a clean lactic tang.