How To Eat La Tur Cheese

LaTur copy

* Kitchen Curd participants, see stop of post*

Although numerous sophisticates allege that the firmer, aged cheeses are the most nuanced examples of fermented milk, I've always secretly preferred cheese that I can consume with my favorite baby spoon. One of the softies closest to my center is La Tur.

In La Tur exists all the best characteristics of a soft caprine animal, sheep, and cow's milk cheese combined. Crafted with skilful amounts of each animate being'south milk, the flavors in La Tur miraculously highlight one some other'due south flavors without competing for attention. Grassy and lemony and tangy like a goat cheese, mildly nutty similar a sheep'south cheese, and rich and buttery similar a cow's cheese, La Tur has more than texture and season variations than Mariah Carey has pink stilettos.

About one-and-a-half inches tall and two inches across, La Tur has a rippled surface, reminiscent of a French natural-rind caprine animal cheese crottin, that calms one's heart like lapping ocean waves. Underneath this is a layer of pure cheese silk. When the cheese is young, the silky layer is thin, and the center is soft and slighty grainy like a chevre. Then, during the summit of ripeness, the silk completely takes over the cheese'south interior so that the heart becomes flossy, shiny, and soft, like the heart of Old Chatham's Nancy'southward Camembert or Castilian Nevat. This is where the spoon comes in.

Produced in the Langhe region of Piedmont, Italy, La Tur is made by the Caseificio Dell'Alta Langa visitor, craftspeople of softer mode Italian cheeses. The mixed-milk curds are ladled into molds, where they age for ten days before they makes their way dwelling house to our fridges. Where they and then, of course, patiently expect united states. And wine.

Knowing La Tur is a fresh cheese from the Piedmont region of Italy helps with wine pairing. Endeavour La Tur with a low-oak red wine like a Barbera, Dolcetto or Nebbiolo, from the same Piedmont region equally the cheese. If you want to branch out, one could pair the cheese with a equally bright, depression oak wine like a Cru Beaujolais (Gamay) or light Loire Valley Red (Cabernet Franc) from the Saumur Champigny or Bourgueil region. As for whites, attempt a punchy fashion, such every bit a a Sauvignon Blanc, or an unoaked still or sparkling white from Italia.

Whatever you do, give the cheese a take chances to shine. Let it come to room temperature, when information technology will charmingly stick to the cheese paper with which it's packed.

And call up, La Tur is ane of the classiest cheeses you tin can put on a babe spoon.

Cheese Category: natural/surface ripened

milk: cow, sheep, goat

* Kitchen Curders * Some friends and I tried making the mozz as directed in the Home Creamery volume and had a problem towards the end, when the author said to heat the 8 cups of water to 108 degrees. I think she meant 180. Hello recipe testers? Anyhow, I would either suggest trying heating the milk to 180, using another recipe, or doing what nosotros did later on the mishap, which was instead of pouring the room temp 108 caste water over the curds, was to oestrus the curds in the microwave method post-obit her recipe. So, we'll discuss the outcomes and tribulations in the Kitchen Curd posts coming our way early July.

Source: https://itsnotyouitsbrie.com/blog/la-tur-a-cheese-a-girl-and-a-spoon