by Joe Chaput | I wondered if it was just me at first, but apparently La Tur makes lots of other people happy, too. I think it’s something about its alluring texture; kind of like room temperature butter or a perfect custard. No wonder it gets annihilated on a cheese plate, with little evidence left of it ever being on the plate in the first place.

It is made in Lange, in the Piemonte region of Italy, by producer Caseificio dell’Alta Langa. They pride themselves on not using preservatives, food dyes or additives. Crafted through a well balanced blend of cow, goat and sheep’s milk which has been pasteurized at very low temperatures, it has that cow’s milk buttery texture but with hints of sourness you might find in a younger style goat cheese. The color is ivory white, with a wrinkly surface ripened rind. The texture is gooey and softest at the outside edges, staying a bit fluffier towards the middle. With age, it becomes almost liquid. No wonder it is served in a paper cup! The flavour is often described as harmonious and balanced; kind of a close your eyes and go mmm sort of thing.

Terra Breads’ pecan and fruit bread would be a magnificent vehicle to scoop it up with, but make sure you serve it at room temperature. To pair, I recommend serving it with Italian Acacia or truffle honey. For a wine ally, consider a German spatlese or an older Bordeaux-style red.

La Tur | Caseificio dell’Alta Langa | available at Les Amis du Fromage | $7.50 per 100 grams

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Joe Chaput is the Cheese Editor of Scout Magazine (because of course we have a Cheese Editor!), the co-proprietor and fromager of East Hastings’ Au Petit Chavignol, a member of the Guilde des Fromagers Confrerie du Saint-Uguzon and a Red Seal-certified cook. His by-weekly column – Beyond Cheddar – deals with all things stinky, oozy, sharp, soft, creamy and delicious.

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