| La Tur |
 The Langhe is the agricultural area of Piemonte which is especially known by Italian wine enthusiasts for being the home of the famed vineyards of Barolo and Barbaresco. Piemonte is also proud of its excellent hazelnut groves, fruit trees, and for producing some of world’s finest cheeses, like the traditional Robiola. One of the several varieties of Robiola has been named La Tur or “the tower” in the Piemontese dialect. In fact, this soft-ripened cheese has a cylindric shape similar to that of a tower. As with all the Robiola cheeses produced in the Langhe, La Tur respects the local cheese-making tradition. It is a delicate mixed milk cheese made from a blend of cow, goat, and sheep milk, which contributes to the layered flavor and texture of the cheese. Although La Tur is a mild cheese, it is has subtle flavors of freshly drawn cream, meadow grasses, and a slight yeastiness which develops period of aging. The La Tur Robiola cheese is creamy and lush, with a slightly dense and cakey texture. Organoleptic properties Aspect and consistency: soft, dense and rich with an ivory paste with bloomy rind Taste: sweet, buttery, with slight traces of yeast from the rind. Serving suggestions Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit. Walnut or raisin bread Price: 12.49 |