Italian Specialty Cheeses - La Tur

Italian Specialty Cheeses - La Tur

It is a speciality of Langhe. Straw-coloured with a soft surface with a delicate and harmonious, fine and tasty.
It should be eaten at room temperature . We can recommend to keep in the refrigerator between +4 to +5 degrees.
After the pasteurisation, which take place at very low temperatures ( but always according to law) in order to keep alive the bacterial flora, the milk is introduced in special cells of ripening where ferments and rennet are added. Then the curd is poured in the moulds and left to drip. When the curd is passed to the cells of ripening on special grills, the product is packed after 15 days.
The Caseificio dell’Alta Langa is bactereologically controlled by specialized technicians that, thanks to the new computerized devices, can warrant the total hygiene. La Tur is a three milk cheese made from Sheep, Cow and Goat milk.
This product is packed in small boxes of polystyrene for 6 little moulds, total weight of the box about 1.4 kilos.


FLAVOUR -Delicate and harmonious, fine and tasty.
TEXTURE - Soft
CONSISTENCY - Soft
COLOUR - Straw-coloured with a soft surface.
RIND - Edible rind
FORM - Round
M.F. - 25.2%
MOISTURE - 58.4%
AGE - 15 days
STORAGE - Refrigerate at 4-5°C
PACK - 6 x 280 grams