La Tur
La Tur is a velvety-soft Italian cheese from Piedmont, made from a blend of cow’s, goat’s and sheep’s milk. This small, round cheese with its wrinkled white rind comes from the Alta Langa, the hilly landscape south of the wine town of Alba, and is produced by Caseificio dell’Alta Langa. La Tur belongs to the robiola family: fresh, lightly aged cheeses with a creamy, almost mousse-like core. The combination of three types of milk gives La Tur a balanced, mild flavor that wins over seasoned cheese lovers and cautious tasters alike. It’s no surprise that La Tur has a reputation as the cheese almost everyone loves.
- Origin: Italy (Piedmont, Alta Langa)
- Milk type: Cow’s, goat’s and sheep’s milk (pasteurized)
- Texture: Soft and creamy, almost mousse-like, with a thin, fluffy rind
- Flavor: Mild, creamy and lightly tangy, very approachable
- Aging: Short, a few weeks (fresh cheese)
- Fat content: Rich and full, with a cream-forward character
- Producer: Caseificio dell’Alta Langa
- Format: Small and round, approximately 180 to 200 grams per piece
What is La Tur?
La Tur is a modern classic from the Italian cheese world. It’s made by Caseificio dell’Alta Langa, a family-run dairy in the hills of Piedmont that specializes in soft, mixed-milk cheeses. La Tur doesn’t carry a centuries-old name or a protected designation of origin; it’s an original creation that builds on the regional tradition of the robiola, the small, fresh cheeses that have been made for generations in Piedmont and Lombardy from cow’s, goat’s or sheep’s milk.
What makes La Tur special is that all three types of milk come together in a single cheese. While most robiola cheeses are made from one or two types of milk, La Tur combines cow’s milk for full richness, goat’s milk for a fresh lift and sheep’s milk for a gentle, lightly sweet depth. The result is a cheese with a wrinkled, slightly sunken shape and a thin white rind that often bulges a little at the sides under its own creaminess. That characteristic, almost rustic look has become the signature of La Tur.
How is La Tur made?
La Tur is made as a fresh cheese with a short aging period. The three types of milk are combined, lightly acidified and brought to a soft curd with rennet. The curd is not pressed but gently ladled into small round molds, preserving the cheese’s airy, creamy structure. Because very little whey is drained off, a lot of moisture and cream remain in the cheese, which explains its velvety, almost mousse-like texture.
After molding, La Tur ages for only a short time, typically a few weeks. During this period, a thin white rind develops on the outside, similar to the ones you know from brie and camembert. As the cheese matures, the aging works from the outside in: just beneath the rind, La Tur becomes softer and more oozy, while the core stays slightly firmer and fresher. A perfectly timed La Tur strikes exactly that balance, with a creamy edge and an airy heart.
What does La Tur taste like?
La Tur has a mild, creamy flavor with a pleasant fresh undertone. The cow’s milk contributes a buttery richness, the goat’s milk adds a light, citrusy brightness and the sheep’s milk provides a gentle, lightly sweet depth. Together they produce a cheese that tastes creamy and full without ever becoming heavy or sharp. The rind adds a subtle mushroom and yeast note, similar to a young brie but much more discreet.
It’s precisely this balanced flavor that makes La Tur so popular. Where stronger goat or sheep cheeses can have a pronounced character that doesn’t appeal to everyone, La Tur stays approachable and rounded. Texture plays a big part in that: the cheese almost melts on the tongue and leaves a long, creamy finish. It’s a cheese you can scoop out of its rind with a spoon, and it’s at its very best at room temperature.
Why does almost everyone love La Tur?
La Tur has a reputation as a genuine crowd-pleaser, and for good reason. The cheese brings together the best of three worlds: the familiar creaminess of cow’s milk, the brightness of goat’s milk and the gentle sweetness of sheep’s milk. That combination softens the qualities that sometimes put people off pure goat or sheep cheese, such as a pronounced sharpness or a strong barnyard aroma.
Then there’s the texture. La Tur is so creamy that it feels more like a luxurious cream cheese or a mousse than a classic firm cheese. For anyone who finds cheese on a charcuterie and cheese board too dry or too pungent, La Tur is a revelation: spread it on a piece of bread, add a spoonful of honey and even the most hesitant eater is won over. That accessibility makes La Tur ideal for serving when you want to surprise guests with very different tastes.
How to serve La Tur
La Tur is a versatile cheese that really shines at room temperature. Take it out of the fridge half an hour to three quarters of an hour before serving, so the core becomes soft and creamy. Cut open the top and you can almost spoon La Tur straight out of the rind. On bread or a cracker, the creamy texture spreads beautifully.
On a cheese board
On a cheese board, La Tur is often the centerpiece. Set the whole cheese out and let guests help themselves. Pair it with an airy country loaf or toasted crostini, and add balance with crunchy elements like walnuts or almonds. Other soft cheeses sit nicely alongside La Tur, such as a Délice de Bourgogne or a classic brie, while a piece of firm, aged cheese provides textural contrast.
With fruit and honey
The mild, creamy flavor of La Tur calls for sweet and fruity accompaniments. A spoonful of flower honey, some fig jam or fresh fruit like pear, grapes and strawberries takes the cheese to the next level. The fresh note of the goat’s milk in La Tur harmonizes beautifully with gently tart fruit. This combination works just as well as a light lunch as it does at the start of a dinner.
As a finishing course
In Italy, a cheese like La Tur is often served after the main course, with fresh fruit and a glass of sparkling or lightly sweet wine. Its airy, creamy texture makes La Tur an elegant way to end a meal without feeling too heavy. Serve with a thin slice of toasted nut bread and a drizzle of honey if you like.
What wine pairs with La Tur?
The creamy, mild flavor of La Tur calls for wines with freshness and a fine mousse or a touch of sweetness. The perfect match comes from the cheese’s own region: a Moscato d’Asti, the lightly sweet, gently sparkling wine from Piedmont, beautifully balances the creaminess. A dry sparkling wine such as a Franciacorta or a Champagne also works wonderfully, as the bubbles cut through the rich texture.
Prefer a still wine? Go for a fresh white with some body, such as a Piedmontese Arneis or a Soave. For those who prefer red, a light, fruity Dolcetto d’Alba or a young Barbera without heavy tannins is a good match. The tannins shouldn’t be too firm, as they would clash with the soft, creamy cheese.
How to store La Tur
Store La Tur in the fridge at 4 to 8 degrees Celsius, preferably in a sealed cheese box or in its original packaging. Because it’s a fresh, moist cheese, La Tur stays at its best when kept well chilled and covered, so the creamy core doesn’t dry out and the rind doesn’t ripen too quickly.
La Tur is a cheese to eat fresh. Ideally, consume it within a few days of purchase, as the short aging means it’s at its peak in the weeks around the production date. As La Tur ages, the flavor and aroma become more pronounced and the core becomes increasingly runny. If you enjoy a slightly riper, more intense result, you can keep it a little longer, but freezing is not recommended: the delicate, creamy texture that makes La Tur so special is lost in the process.
Frequently asked questions about La Tur
What milk is La Tur made from?
La Tur is made from a blend of cow’s milk, goat’s milk and sheep’s milk. It’s precisely this combination of three types of milk that gives the cheese its balanced, mild flavor: the cow’s milk provides creaminess, the goat’s milk adds freshness and the sheep’s milk contributes a gentle sweetness.
Can you eat the rind of La Tur?
Yes, the thin white rind of La Tur is edible, just like the rinds of brie and camembert. It adds a subtle mushroom and yeast note that contrasts nicely with the creamy core. If you prefer a very mild flavor, you can simply scoop the cheese out of the rind with a spoon.
Is La Tur the same as robiola?
La Tur belongs to the robiola family, the fresh, soft cheeses from Piedmont and Lombardy, but it’s a specific creation by Caseificio dell’Alta Langa. The distinguishing feature of La Tur is that it’s made from three types of milk at once, whereas a classic robiola is usually made from one or two.
Is La Tur safe to eat during pregnancy?
La Tur is made from pasteurized milk, which makes it suitable in principle during pregnancy, as long as it’s kept properly refrigerated. That said, it is a soft cheese with a white rind, and some guidelines advise against soft mold-ripened cheeses during pregnancy or recommend heating them first. When in doubt, consult your midwife or healthcare provider.
What cheese is similar to La Tur?
If you love La Tur, you’ll likely enjoy other soft, creamy cheeses too. The French Délice de Bourgogne is a rich triple-crème with a similarly velvety texture, while a classic robiola or a ripe brie comes close to La Tur’s mild character. For something more pronounced, a washed-rind cheese like Taleggio is worth exploring.
Order La Tur from Cheese In A Box
At Cheese In A Box we keep La Tur in stock, carefully selected and transported chilled so this creamy little cheese arrives at its best. Our La Tur comes straight from the Alta Langa in Piedmont and is packed and shipped with care. Whether you want to make it the star of a cheese board, serve it with honey and fruit or use it as an elegant finale to a dinner, a La Tur from CIAB always arrives in perfect condition. Check current availability below and order directly, or put together your own selection in our cheese shop.