La Tur

Regional selection: 
Selection by milk: 
Cow, Goat and Sheep

The Langhe is the argicultural heart of Piemonte. Its picturesque hills and meadows are home to the famed vineyards of Barolo and Barbaresco, hazelnut groves, fruit trees, and some of the world’s finest cheeses. The robiola, in its many varied forms, is a deep-rooted and beloved regional tradition.

The La Tur takes it’s name from the word tower in the Piemontese dialct whose shape is reflected in the cylidrical cheese. Carrying on in the Langhe tradition of delicate mixed milk robiola, the La Tur blends together cow, goat, and sheep milk, each bringing its own nuace to the layered flavor and texture. Though mild, La Tur has subtle flavors of freshly drawn cream, meadow grasses, and a slight yeastiness from the aging cellar. The texture of La Tur is the real draw – dense and cakey, it is intensely creamy and lush.

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