La Tur

La Tur is one of Piemonte's most beloved soft cheeses — a lush, surface-ripened round from the Alta Langa hills of Northern Italy, made by Caseificio dell'Alta Langa from a rare blend of cow, sheep, and goat's milk. Each milk brings something distinct: cow's milk for richness and body, sheep's milk for depth and lanolin warmth, goat's milk for a bright, clean tang.

The result is a cheese that tastes like the finest cultured butter you've ever had — sweet, creamy, and gently complex, with a bloomy rind that adds a subtle mushroomy note as it ripens. The texture is pillowy and yielding, almost spoonable at room temperature.

Serve at room temperature. Exceptional with honey, fresh figs, or a drizzle of aged balsamic. Pairs beautifully with a glass of Moscato d'Asti or a light Piemontese white.