Illustration by Cate Andrews.
Welcome to The Good Curd, where each month we’ll uncover and expound upon the myriad delights of cheese. Julia Ricciardi and Brett Bankson explore cultured cream in all its glory—creamy Brillat-Savarin, salty Pecorino, funky Maroilles, crumbly paneer, freshly made Burrata, or three years-aged Gouda. The forms and characteristics of cheese are as varied and intricate as the cuisines that utilize it and the folks who make it. (Did you know that women play a key role in cheese history in the U.S.A?) This series will explore women who make the stuff, as well as reviews, pairing suggestions, and tips for selecting the best cheese for any occasion.
Image by Julia Ricciardi.
Name: La Tur
Producer: Caseificio dell’Alta Langa
Category: bloomy
Origin: Piedmont, Italy
Milk Type: pasteurized cow, pasteurized goat, pasteurized sheep
Culture Type: animal rennet
Aging: three to five weeks
Aroma: ripe, musty, tart
Appearance: creamy white, undulating rind with flecks of butter yellow
Texture: dense, rich, fatty
Flavor: robust, buttery, barnyard-y, salty, tangy
Pricing (one cheese knife = about $10/pound):
Many of us enjoy the creamy, velvety texture of brie—the most well known bloomy cheese. However, the one-note flavor of brie can often leave us searching for more. Reach for La Tur and you won’t be disappointed by its complex flavors and palette-coating richness.
La Tur is crafted in Piedmont, a region in northwest Italy at the base of the Alps. The temperate and sometimes foggy climate of Piedmont is known for producing robust red wines like Italy’s famous Barolos and Barbarescos. La Tur also benefits from the terroir of this region, which produces an intricate and sometimes illusive flavor.
HOW SHOULD YOU EAT IT?
Always bring this cheese to room temperature before serving, and pair with crunchy rosemary crackers. The herb adds a welcome earthiness against the buttery richness of the cheese. You might like to add a tiny drizzle of honey atop to complement the savory flavors. A glass of bubbly is strongly encouraged.
In frigid winter months, try folding it into mashed potatoes. With a fifty-six percent fat content, the cheese is sure to bring comfort, creaminess, and a hint of tang to your starchy potatoes. If you want a more intense flavor, and a bit of textural interest, leave the rind on as you fold in the cheese. I like to add plenty of fresh ground pepper and some green onions to round out the flavors.
Or, skip the fuss: peel back the cheese’s top rind and dip your finger right into the creamy center.
The views and opinions expressed in this blog are solely those of the author and do not necessarily represent the positions of any organization or other individuals.
