This is a cheese you should eat right now! La Tur. This little bloomy rinded dynamo comes all the way from Piemonte, Italy. How amazing is that? Just 10 days before you put a hunk of this snowy, creamy classic into your month a dude in Italy was pouring the same milk into little cheese molds to ripen into the deliciousness you are subsequently experiencing?!? These little guys travel long and far to get to us in to us in the good ol' U.S of A. Lucky us! La Tur is a young mixed milk wonder, made of cow, goat and sheep's milk! You get the complexity of the cow, the gaminess of the goat, and the richness of the sheep- all wrapped into one! La Tur is especially complex right now, due to the nature of the changing flavors of grass-fed, summer milk. In the winter La Tur is creamier and more consistent in flavor, since the animals are inside eating cheerios. I have been working at Murray's Cheese shop in NYC since January, and La Tur has been a favorite of mine since day 1. I have been amazed to discover the differences in this cheese as the months and seasons change. And maybe the most amazing thing about La Tur in general is that it is described as the gelato of cheese. It just doesn't get much better than that!
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