Murray's La Tur
- Animal Rennet
- Age: 2 Weeks
- Cow Milk
- Goat Milk
- Sheep Milk
- by Caseificio Dell' Alta Langa
A blend of sheep’s milk, goat’s milk, and cow’s milk is used to create creamy, tangy La Tur. Hailing from the great wine region of Piedmont, this cheese is known for its runny, oozy perimeter and moist, mousse-like paste. Earthy and full, with a lingering lactic tang, Murray’s La Tur has the effect of a scoop of decadent ice cream melting from the outside in. Try it spread over an Effie’s Oatcake with a spoonful of Murray's Wild Blueberries Preserves.
- Murray’s La Tur is made by Caseificio dell’Alta Langa, a dairy located in the small village of Bosia in the Piedmont region of northern Italy. * It’s a rare blend of cow, goat, and sheep’s milk, that is thermalized rather than pasteurized to preserve each of the three’s distinct characteristics. * Curds are hand-ladled into molds that gives the cheese a high moisture level and a fluffy, rich texture. * The cheese ages for 15 days and its tangy, earthy paste is contained within a wrinkly, yeasty rind that gets its distinct appearance from added Geotrichum Candidum mold.
A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon
Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas—think green bell pepper.
Champagne, cava, prosecco…anything with bubbles!