An Italian Cream Dream
La Tur is an Italian robiola-style of cheese that looks like a cupcake.
It’s blessed with a captivating mix of textures: the center is dense and cakey,
cushioned by a layer of frosting-like ooze and a pillowy-rind.
It’s a total butterball with enough complexity
to keep you constantly yearning for another lick.
WTF is a Robiola?
Think of robiola as brie’s Italian cousin. These cheeses are a regional specialty
throughout Northern Italy
and their flavor and appearance varies depending on exactly where it’s made:
some are fresh and spongey, others oozing with a thin white rind.
La Tur is one of the sexiest robiolas and an easy find here in the States.
This little cupcake is made with a mix of cow’s, goat’s, and sheep’s milk.
Each milk-type brings something to the table: there’s a buttery creaminess from the cow,
a lemony tang from the goat, and a nutty sweetness from the sheep.
When their young, the little wheels are dense and milky like a cheesecake,
but they get oozey and assertive the more they age.
I love eating it just after the expiration date.
when it’s so gooey that it drips from your fingers.
La Tur is mild, so it’s easy going when it comes to pairings.
Make it sweet with preserved cherries, rosemary crackers, and dark chocolate.
Bring the savory with a drizzle of extra virgin olive oil, black pepper, and warm ciabatta.
Or enjoy it naked and chase with something bubbly,
like a Hefeweizen or Prosecco too.