Cheese of the Week: Alta Langa La Tur

latur

I first had this superb cheese, which hails from the Alta Langa Dairy in Italy’s Piedmont region, at Absinthe Brasserie in San Francisco. It was part of an after-dinner course of cheese, during which I thought, multiple times, Why would anyone ever have a dessert course consisting of anything other than cheese?

(For the record, the cheese course also consisted of a Monsenicio blue, also from Piedmont, which was drizzled with Il Caratello aged balsamic vinegar, and a Coupole goat cheese, from Websterville, Vermont, which was paired with cherry chutney. Yum!)

Even given those spectacular cheeses, the La Tur might have been the standout. This extremely creamy cheese is made from a combination of cow, goat and sheep milk. When store-bought, it comes in a disk shape in a pleasingly delicate paper wrapper. As the cheese warms to room temperature, it practically oozes from beneath its flavorful, bloomy rind, which itself adds an interesting juxtaposition of flavor and texture.

The flavors of this soft cheese come alive only after one takes in the buttery texture, and when they do, they yield a mushroomy and pleasantly cave-like taste that I can only describe as ancient. The taste is complicated, earthy, and redolent. The texture continues to add a sensuous and delightful element and, as is especially easy with such a creamy and interesting cheese, it is gone before you can say, “La Tur”, or “Do you think we can get some more?”

Because it spreads so well, La Tur is made to go with crackers or slices of baguette. Absinthe paired it with Medjool dates, as did I. My beloved Dalmatia Orange Fig Spread also worked (with a little going a long way, as the tastes toggled back and forth), as did a medium-bodied Syrah.

laturoncrackerjpg

Photos by Susan Sachs Lipman

Advertisements

6 responses to “Cheese of the Week: Alta Langa La Tur

  1. I liked how the tastes “toggled”!

  2. Indeed, they did!

  3. Oh my gosh — They’re local! Field trip!

  4. My daughter lives in Alta Langa and having read your bit about La Tur cheese I was wondering which part it came from so I can suggest she gets some in for our next visit. I love blue cheese so particularly interested in the Monsenicio blue.

  5. Hi Janet. Welcome! La Tur is made at the large Piedmont region dairy Caseificio Alta Langa, which is located near Alba. I hope that helps. I’ve not been, so please let me know if your daughter is able to locate the dairy and procure some wonderful La Tur cheese.

    And, you’re in luck — the Blu del Moncenisio is also from the Piedmont region. Moncenisio is in the province of Turin, close to the French border. You can have your daughter bring in both!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s