Robiola La Tur is a soft-ripened cheese from Piedmont’s Alta Langa region made with a blend of cow’s, sheep’s and goat’s milk. Aged for two to four weeks, it develops a delicate bloomy rind and a lush, mousse-like interior. Its flavour is sweet, creamy and gently tangy, with subtle herbaceous notes from the mixed milks. Best served at room temperature, it spreads beautifully on bread and pairs well with nuts, honey, figs and sparkling or aromatic white wines. Elegant and indulgent, La Tur is a favourite on refined cheese boards and showcases the artistry of northern Italian cheesemaking.
