La Tur

~200 g

¥ 1,850 ¥ 1,998 incl. tax

Only 2 left in stock

Caseificio dell'Alta Langa is in the small village of Bosia, in the heart of Alta Langa, a few steps from Alba, Barolo and Barbaresco between Hazelnut trees and vineyards. Their production is the result of recipes that have been handed down from generation to generation, based on small local pastoralism, often shared by word of mouth, of cheeses produced in mixed milk or goat's milk. <La Tur> With a soft and very light paste enclosed inside wrinkly, creamy rind, this cheese, obtained through the slow maturation of three milks gives rise to a delicate hand-made curd. Characterized by a delightful sweetness, with sensations of butter and cream, the flavor profile is accompanied by a pleasant lactic tang and yeasty aromas.

Average nutritional values per 100 g
Kcal: 290 Kcal
Protein: 14 g
Fat: 25 g
Carbohydrates: 1.8 g
Salt: 1.0 g

Mixing milk from different animals is very common in mountainous areas to supplement the yield, or to soften the particular smell of sheep or goat milk. This method gives a variation in ingredients, nutrients, taste and aroma – resulting in new types of cheese.

Soft ripened cheeses are produced by adding and growing white mold on the cheese surface. The enzyme produced by the mold breaks down the protein from the outside to the inside, giving it a soft, creamy taste.

In this mountainous region, traditionally long-term aged cheese and mountain cheese mixed with cow, sheep and goat milk are eaten. There are also cheeses flavored with truffles (a specialty of Piedmont) as well as herbs and flowers from the mountains. As the king of wine Barolo is also produced in this area, a rarity such as the Piemontese Castelmagno goes well with heavy red wine.

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