Wednesday, April 23

La Tur (Piedmont, Italy)

Served with porcini honeycomb

They say: "La Tur is about the size of a cupcake and wrapped in a ruffled paper doily, so instantly there is an indication that the cheeses will be a real treat. An usual blend of cow's, goat's AND sheep's milk, not one component dominates the others. The rind is lightly dusted with P. Candidum, giving it a wrinkly, membrane-like texture. It is luscious and creamy next to the rind, and slightly firmer, although still spreadable, toward the center. Aged for less than a month, La Tur has a remarkable depth of personality, ranging from delicately salty cream to earthy and mushroomy, with the animal undertones of sheep and goat."

Cmoore says: Awesome creamline, with a light but luscious whipped texture. Salty paste that promises to ooze as it ripens. Flavor profile is barnyardy and mushroomy, with notes of hay. Who doesn't like salt and cream?

Serving suggestions: Sparkling! Particularly sparkling rose or grower's champagne. I think a Belgian tripel would be nice, too, or the true champagne of beer, Deus.

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