Some time ago I reviewed a mixed milk cheese from Italy called Robiola Bosina, and today we have a similar cheese. The shape is different, sure, and the makers of today's decided to add some delicious goat's milk to the mix, but at the end of the day the recipe is the same: mixed milk + bloomy rind + young age= incredibly delicious.
Origin: Piedmont, Italy
Milk: Cow, Sheep, Goat, pasteurized
Rennet: Animal
Affinage: 2-4 weeks
Notes: Cheese heavyweights Murray's of NYC compare this decadent little round to ice cream... I'd say that's a stretch of the imagination but it certainly is equally delicious and, for those with a tongue for soft-ripened bloomy cheeses, it is certainly a sweet treat.
Milk: Cow, Sheep, Goat, pasteurized
Rennet: Animal
Affinage: 2-4 weeks
Notes: Cheese heavyweights Murray's of NYC compare this decadent little round to ice cream... I'd say that's a stretch of the imagination but it certainly is equally delicious and, for those with a tongue for soft-ripened bloomy cheeses, it is certainly a sweet treat.
Thoughts: The flavor and texture of this cheese both develop over the course of the whole taste for an incredible and actually refreshing cheese. At first bite it is very similar to the sharp bite of the surface ripened French goat cheeses, but where Le Chevrot can be harsh at times, La Tur is just incredibly bold and satisfying. As the taste progresses the initial flavor is overcome by an intense, sweet creaminess that leaves the palate clean. The three flavors mix and mingle but the overall essence is light, sweet, a clean grassiness with just enough of the creamy texture to make for a decadent treat without being overbearing. The rind has a bit of a tang to it, as any good bloomy rind should, but the paste is smooth like nothing else, search it out and try it.
Caution
La Tur, or... or wait what does La Tur mean?
What does 'bloomy' mean?
ReplyDeleteI think it means that it has a mold bloom. edible mold though. If I'm wrong, feel free to correct me.
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