Piedmont's three-milk soft cheese: silky cream with bright tang.
La Tur, a soft bloomy-rind cheese from Alta Langa, Italy. Cow, sheep, and goat milk blended into a mousse-like paste with a gentle tang. Order online.
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La Tur comes from the Alta Langa hills of Piedmont in northwest Italy, a small cylinder of three-milk cheese that has become one of the most recognizable soft-ripened cheeses coming out of Italy. Cow, sheep, and goat milk all go into the same wheel, ladled gently into molds so the curd stays loose and airy.
The rind is wrinkled and pale yellow, a soft bloomy coat that ripens the paste from the outside in. Cut it and you get that centripetal effect, a runny cream line just under the rind and a slightly firmer, almost cakey center. The flavor is bright and lactic, like fresh yogurt whipped into cream, with the goat portion giving a clean tang and the sheep milk rounding everything out with a little sweetness on the back end. A whisper of mushroom comes off the rind.
Eat it with a spoon straight out of the paper wrapper if you want to, or let it sit at room temperature until it slumps and pool the paste onto a piece of toasted bread. This is a cheese that shows off what Piedmont does with soft cheeses, and it eats as beautifully at the start of a meal as it does at the end.
Cloud-soft, mousse-like paste that slumps at room temperature, with a wrinkled bloomy rind holding a runnier cream line just under the surface and a slightly firmer, cakey center.
Gentle and approachable up front, with the three milks each showing up in turn: buttery cow, tangy goat, and a rounder sheep-milk sweetness on the back palate.
Medium finish that lingers just long enough to catch the goaty tang and a whisper of mushroom from the rind before fading clean.
Very milky and cultured, like fresh yogurt whipped into cream, with a bright tang that comes from the goat portion of the blend.
Barely any nuttiness here, this cheese is too young and lactic for brown-butter or hazelnut notes to develop.
A soft mushroomy note from the wrinkled bloomy rind, understated forest-floor character that rounds out the fresh dairy underneath.
No heat or piquancy, La Tur is all about softness and lactic tang.
Bloomy rind
The wrinkled, pale yellow bloomy rind is edible and adds a gentle mushroomy, slightly yeasty note that balances the tang of the paste.
La Tur stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bubbles cut through the rich three-milk paste, and a lightly sweet Moscato d'Asti from the same corner of Piedmont echoes the region and softens the goat-milk tang.
Soft, tangy, mousse-like paste wants sweet fruit and a drizzle of honey to lean into the lactic character; a few drops of aged balsamic add just enough contrast without overwhelming it.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
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