La Tur is a soft, bloomy-rind cheese from Piedmont, Italy, made from a mix of pasteurized cow’s, sheep’s and goat’s milk.

• Milk: cow’s, sheep’s and goat’s, pasteurized
• Region: the Langhe, Piedmont, Italy
• Producer: Caseificio dell’Alta Langa
• Style: soft, bloomy rind, a take on robiola

About the cheese

La Tur is made by Caseificio dell’Alta Langa, a dairy in Piedmont that works with all three milks. It’s a pasteurized twist on robiola, the soft cheeses of Piedmont, and it’s often described as a step up from Brie-style cheeses. The dairy introduced it to the US in the early 2000s.

What to pair it with

A sparkling wine such as Asti Spumante is a traditional suggestion. For more ideas, see What wine or whiskey goes with cheese?

Wrapping up

A good one to try if you like goat cheese but want something creamier and more mellow.