This delightfully wrinkled, white mould cheese from Piedmont, Italy, is made with cows, goats and ewes milk.
La Tur dell'Alta Langa is a delightful mixed milk soft cheese matured under a crinkly rind of white mould and the distinctive geotrychum yeast. A smaller version of Robiola Rocchetta, it’s straw-coloured interior has a smooth dense texture, while the wrinkled pale-yellow rind blooms a white grey mould as it matures. The gentle curds are hand ladled after a long setting period which contributes to a delicate cheese with lactic flavours. La Tur is typical of the cheeses of the region in using milk from cows, goats & ewes.
A little history
Caseificio dell’Alta Langa is located in Bosia, a little village of Alta Langa area, in the Piedmontese hills and Rocchetta is a small village in the same region of Italy. The traditional recipes for these cheeses are held in the regional farms that specialize in mixed milk cheeses – a way of using the variable amounts of milk from the animals through the seasons.