La Tur comes from the region of Piemonte in Italy.
Made from pasteurised cow's, goat's and sheep's milk
A soft and very light texture held by a creamy rind features this cheese. Obtained by a long maturation of three milks, the curd is gently processed by hand. La Tur has a great sweetness with cream and butter sensations, followed by acidic notes and yeast flavours.