La Tur

Fresh and full, yogurty, and sweet; Creamy, whipped exterior around a moist, cakey center; Like all our dairy animals chipped in for a potluck. Quick Facts Country of Origin: Italy Milk Type/Treatment: Pasteurized Cow, Sheep, and Goat Rennet Type: Animal The Flavor Experience You really can taste how all three milk types contribute to the cupcake-shaped La Tur. The cow’s milk brings the cream and glossy body; the sheep’s milk provides the fluffy butteriness; and the goat’s milk carries the fresh in the fresh tanginess. Cooperation; working together. Dig it, and dig in. The Story La Tur is made by Caseificio dell’Alta Langa, producers of a number of small, soft, mixed-milk cheeses. This creamery is preserving and distributing a number of traditional Italian recipes for otherwise obscure little softies. The fragility of these cheeses requires a gentle touch in the handling of the curds, so a little love is inherent in the production of La Tur.