Related to Robiola, La Tur is a soft bloomy rind cheese made with pateurized cow, sheep and goat’s milk. The texture is light, smooth and soft, with a rich creamy buttery flavour, with a hint of tanginess. Often compared to an earthy Brie, it is never aged for long, so never pungent.
It’s made by the Caseificio dell’Alta Langa, which also produces Brunet.
Image by caseificio altalanga