Is La Tur cheese stinky?

It is quite smelly, and has a tangy, pungent, slightly mushroomy flavour. La Tur Cheese is made from an equal mixture of cow, sheep and goat milk, plus rennet and salt.

How do you serve La Tur cheese?

As with most cheese, La Tur is best served at cool room temperature to appreciate the flavor. You can certainly serve it with a nice un-oaked red from the Piedmont region of Italy, although the tang of the cheese is nicely set off by sweeter dessert wines as well.

What kind of cheese is La Tur?

La Tur is a soft-ripened cheese made from a blend of sheep’s, cow’s and goat’s milk. It is produced by Caseficio dell’Alta Langa in the Alta Lange region of Italy. The cylinder shaped cheese is a light straw yellow colour with an edible soft and wrinkled rind.

What does La Tur cheese taste like?

Grassy and lemony and tangy like a goat cheese, mildly nutty like a sheep’s cheese, and rich and buttery like a cow’s cheese, La Tur has more texture and flavor variations than Mariah Carey has pink stilettos.

How do you eat La Tur?

Unlike other Italian cheeses like Parmigiano-Reggiano or Pecorino Romano, which are used in cooking, La Tur is best eaten fresh, as on a cheese board. Consuming it at room temperature showcases its flavors and textures the best. You will want to serve it on crackers or bread because of its runny texture.

Is La Tur cheese pasteurized?

Hailing from the Alta Langhe region of Italy, La Tur is soft-ripened cheese made from a blend of cow, goat and sheep milk. La Tur is pasteurized at low temperatures and therefore dances on the border of pasteurized and unpasteurized cheese, which carries some risk of ingesting bacteria.

Is burrata the same as buffalo mozzarella?

Fresh mozzarella cheese is a semi-soft Italian cheese made from cow or water buffalo milk. Burrata cheese takes the mozzarella one step further — it’s mozzarella that’s formed into a pouch and then filled with soft, stringy curd and cream.

What kind of milk is in La Tur cheese?

You can taste the buttery richness from the cow milk, the tang of the goat milk and the mellow nuttiness of the sheep milk. The three milks complement each other nicely, and this is another reason that La Tur has a relatively complex flavor for a young, soft cheese.

How long does it take for La Tur cheese to mature?

While many young, soft cheeses are very mild in flavor, La Tur tends to be pretty complex, definitely something cheese connoisseurs appreciate. The three milks””cow, goat and sheep””are mixed in equal parts, and the resulting mixed curds are packed into small molds and then allowed to age for ten days. No one flavor profile dominates.

What’s the flavor of Murray’s La Tur cheese?

Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like a scoop of ice cream; decadent and melting from the outside in. Try a sparkling Asti Spumante – effervescence will whisk away the richness while matching the mild acidity.

What’s the best way to serve La Tur cheese?

As with most cheese, La Tur is best served at cool room temperature to appreciate the flavor. You can certainly serve it with a nice un-oaked red from the Piedmont region of Italy, although the tang of the cheese is nicely set off by sweeter dessert wines as well.