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Cheese of the Week: La Tur

Cheese of the Week: La Tur

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Cheese of The Week is a weekly feature on The Daily Meal, drawing on the expertise of internationally renowned cheese expert and consultant Raymond Hook. What follows is based on an interview with Hook.

Want more? Click here for the Cheese of the Week Slideshow.

La Tur is a cheese that’s made with a combination of cow's, goat's, and sheep's milk. It’s produced in the Piedmont region of Italy, by the Caseificio Dell’Alta Langa company. It’s soft, creamy, fresh, and a perfect blend of different milks, and is one of the more tempting little wheels in the cheese shop’s display case.

Each of these little cheeses is only 4 ounces (and sells for around 11 bucks on average), which makes them a great addition to any cheese plate. During the cheesemaking process, the milk is pasteurized at the lowest possible temperature allowed by law, which keeps lots of the flavor-producing enzymes intact. A very light coating of mold gives the exterior a wrinkled appearance, and the interior at first resembles straight goat cheese but as it ripens it becomes much creamier.

While mixed-milk cheeses can be difficult to pull off, especially when they involve three milks, La Tur is able to make all three shine, according to Hook. "The cow, goat, and sheep milk all have to be in balance, and here they all are," he said. "It tastes sweet from the cow’s milk, the goat milk gives it a citrusy, mineral quality, and the sheep milk gives it a little bit of that 'animal' flavor."

Hook always stresses making sure that cheeses come to room temperature before eating, and with this cheese he advises leaving it at room temperature for an hour before eating in order to really bring out all its flavor. He also advises eating it with plain crackers and warm, rustic bread, like sesame semolina.

For this week’s pairing suggestion, we brought on board Peter Hepp, the brewer at Eataly’s beer garden, Birreria. For this cheese he recommends something spicy and hoppy, like their Brother's URMA, which was brewed in partnership with Dogfish founder Sam Calagione and Sierra Nevada founder Ken Grossman. It’s hopped with a blend of Falconer's Flight, Hallertau, Cascade, and Warrior hops; coriander, Jamaican, Tellicherry, and Pink peppercorns are also added; and it’s and finished with Sorrento and Heirloom Navel orange peels.

The Best Cheeses for Every Kind of Romantic Situation

You dodged a bullet—no underwhelming restaurant Valentine’s Day prix fixe this year! The plan is a night at your place. You could spend hours shopping and cooking, or you could let cheese do all the talking instead.

All you need is the right cheese, some crusty bread, a bottle of wine, and maybe some honey, fruit, and chocolate. This night of nibbling is sure to top any rushed, watered-down restaurant meal, but what cheese should you serve? And, more vitally, what does the cheese say about you?

Or more accurately—what does the cheese say about your expectations for this date? The texture, price point, approachability, aroma, and boldness of your cheese selection all send subtle messages. You want to light a spark in a long-term relationship? There’s a cheese for that. Want to effortlessly impress someone new? An entirely different cheese strategy is in order.

We talked to cheesemongers from across the country, gathering their picks for pairing the perfect fromage with the mood of your date. Instead of panic ordering at the cheese counter, rely on this handy list for choosing the cheese that sends the right message—appropriate level of decadence and all.

Cheese of the Week: La Tur - Recipes

Made from pasteurized cow's milk

Region: Aosta Valley and Piedmont regions of Northern Italy

Flavour: buttery, creamy, tangy

Producers: Cherry Grove Farm, Point Reyes Farmstead Cheese Company & The Fork, Various

Toma is one of the most famous Italian cheeses. Its name is derived from the process of cheese making. 'Toma' actually means 'cheese made by the farmer himself'!

It is produced primarily in Aosta Valleys and Piedmont regions of Northern Italy. Famous as the region's specialities, this soft or semi-hard cheese is made from Italian cow's milk.

Closely related to the French tome, Toma comes in a variety of types. Every type is usually named after the region and the place where it is made. Toma Piemontese variety, which has PDO status (Protected Designation of Origin) under EU, comes from Piedmont legislation while Toma di Gressoney, which is recognized as ‘Prodotto AgroalimentareTradizionale’, comes from Gressoney Valley.

When grilled and served with melet, burgers, sauces and casseroles, the cheese tastes best. It also goes well with Peaches, honey, fruit compotes, Fig jam, Toasted nuts, Balsamic syrup, and Sautéed Greens.

Fontina Cheese Sauce

Fontina cheese sauce has authentic Italian taste (even if it&rsquos not authentically Italian) and is perfect served over pasta. This recipe is similar to Olive Garden&rsquos &ndash quick, easy and delicious.

When did customer service disappear? When did the smile and wait on the customer with a positive attitude way of retail vanish? When did my dollar become so unimportant to a store that I am forced to wait impatiently for a computer to ring me up &ndash incorrectly &ndash and then have me wait for the one person manning the entire automated area to override the non-existent error on my screen while never saying a word to me.

When did honoring the advertised price start coming with 99 stipulations or lack of rain check and a person who can competently compensate you for the not-stocked items? Why can you not ever actually speak to a person when you pick up a phone to call? I know people work with phones &ndash they constantly try to sell my business things via the phone. Where do they go when I call them?

As you can tell, I&rsquom a little done with people at the moment. I have had numerous examples of horrible customer service in the past two weeks. I have worked retail in some fashion since I was 16. Sure, I have days when I&rsquom cranky, hate my hair, fought with my boyfriend and stepped in a giant puddle when I got out of my car- but it&rsquos my job to stand there with my squishy gross wet socks for the duration of my shift and make you feel welcome and appreciated for coming into my store. To help you find that item your looking for and make you enjoy your experience so much you want to come back. Why can&rsquot anyone return the favor?

I was inspired the other day to make a cheese sauce. My BF and I ended up at an Olive Garden for a late night supper. I had something with Fontina cheese sauce on it. I don&rsquot think Olive Garden is good old fashioned Italian, by the way &ndash but, damn, its good.

It&rsquos an easy pasta dinner though. We can all make pasta at home, right? Pasta from a box, or homemade pasta.

Holiday Cheese Plate, 4 Ways

Whether served as an hors d’oeuvre before dinner or as a sweet-savory treat after the meal, a cheese plate adds an elegant touch to any occasion. Stock your refrigerator with a few “special occasion” cheeses, flavorful nuts and fresh, seasonal fruit, and you’ll have an almost instant crowd-pleasing course.

About 2 hours before serving, remove cheeses from the refrigerator, unwrap them and allow them to come to room temperature. When you’re ready to serve, arrange cheeses, fruit and nuts on a cutting board, marble slab, or 1 or more platters. Include a spreader for each soft cheese and a sharp paring knife or cheese plane for hard cheese. Offer a bread basket or board with baguette rounds, thin slices of dark bread, or crackers.

6 to 8 ounces hard sheep’s milk, such as pecorino
6 to 8 ounces blue-veined cheese, such as Gorgonzola
6 to 8 ounces triple-cream cheese, such as La Tur
1 cup grapes
1/2 cup Marcona almonds

6 to 8 ounces aged goat’s milk cheese
6 to 8 ounces aged cow’s milk cheese, such as Gouda or Cheddar
6 to 8 ounces Gruyere cheese
2 apples, thinly sliced
1/4 cup apricot chutney
1/2 cup dates, pitted
1/2 cup pistachio nuts

6 to 8 ounces semisoft blue-veined cheese, such as Blue Valdeon
6 to 8 ounces Parmesan cheese
6 to 8 ounces semihard goat’s milk cheese, such as Garrotxa
6 fresh figs, quartered
1/4 pound honeycomb
1/2 cup walnuts

6 to 8 ounces ash-coated cheese, such as Humboldt Fog, Valencay or Selles-sur-Cher
6 to 8 ounces creamy goat’s milk cheese, such as crottin de Chavignol
6 to 8 ounces Manchego cheese (optional)
1 pear, thinly sliced
1/4 cup raspberry jam
1 fig bar, sliced
1/2 cup hazelnuts, toasted

Whole Foods’ 12 Days of Cheese Sale Is Back—Here’s Your Daily Rundown

The annual promotion offers at least 50 percent off some awesome cheeses in the lead up to Christmas.

Sure, advent calendars can be exciting—whether it&aposs candy or wine or matcha or hot sauces𠅋ut the truth is, you never know what’s in those things. It’s part of the fun, but who needs the risk? So if you want to get rid of the guessing, forego 25 days of god only knows, and instead, opt for Whole Foods awesome annual promotion: 12 Days of Cheese!

Yes, once again, from December 12 to December 23, Whole Foods shoppers will have the chance to save 50 percent on a different high-quality cheese selected by the brand’s buyers each day—with “many” of these fine products exclusive to Whole Foods Market. And if you’re a Prime member, you’ll receive an additional 10 percent off.

Making life even better, we’ve got the entire daily rundown of cheeses below. Here’s what you’ll find𠅊long with the grocer’s official descriptions. Cheap cheese has never sounded so good.

Dec: 12: Klare Melk Truffle Gouda
“Rich, flavorful, semifirm cheese. Velvety notes of sweet cream and butter, generously laced with earthy truffles. Exclusive to Whole Foods Market.”

Dec. 13: Uplands Cheese Company Pleasant Ridge Reserve
𠇊 seasonally produced cow’s milk Alpine-style cheese modeled after favorites like Le Gruyère and Beaufort. Flavors range from milky to nutty and grassy. The only cheese in the history of the American Cheese Society’s annual competition to win the top prize — �st in Show’ — three times.”

Dec. 14: Mitica Cordobes
“Made with Castellana and Merino sheep milk from Spain. Rich and buttery flavors balanced by bright acidity and nutty undertones. Exclusive to Whole Foods Market.”

Dec. 15: Cowgirl Creamery Organic Hop Along
“Rich, bright notes of buttered toast with a lasting savory finish. Washed in local cider and aged for 45 days, producing yeasty and sweet aromas with a silky, fudgy texture.”

Dec. 16: Caseificio dell&aposAlta Langa La Tur
“Soft-ripened perfection from a balanced mixture of cow, sheep and goat milk. Sweetness of fresh, grassy cream and bright butter notes with a rich, acidic and yeasty finish.”

Dec. 17: Sweet Grass Dairy Thomasville Tomme
Semifirm raw cow’s milk cheese that’s made entirely by hand. Rich and earthy with a finish of light salt, fresh grass and tangy cream.”

Dec. 18: MonS Gabietou
�nt blend of sheep and cow’s milks, washed with water and rock salt from local warm springs. Dense flavor with rich tones of fruit and balanced earthy mushroom.”

Dec. 19: The Cellars at Jasper Hill Farm Harbison, Prosecco Washed
“Soft-ripened, buttery, woodsy and sweet with balanced tones of mustard. A wash in Presto Prosecco brings out bright citrus favors. Exclusive to Whole Foods Market.”

Dec. 20: Emmi Kaltbach Cave-Aged Le Gruyère
“Raw, grass-fed cow’s milk cheese with rich minerality from aging in Kaltbach’s sandstone caves. Classic nuttiness with tangy fruit notes. Smooth texture with pronounced crystal crunch.”

Dec. 21: Cypress Grove Humboldt Fog
𠇊 true American Original conceived in a dream𠅊 goat’s milk soft-ripened goat cheese with a beautiful ribbon of edible ash through the center. Floral, herbaceous overtones, buttermilk, fresh cream flavors.”

Dec. 22: Neal’s Yard Dairy Sparkenhoe Red Leicester
𠇌omplex and balanced with bright acidity and lasting savory notes. From the only producer making traditional, farmstead Red Leicester with raw milk from heritage cows.”

Dec. 23: Rogue Creamery Organic Enraptured Blanc
“Young organic blue washed in white wine. Tangy with bright fruit notes and a soft, buttery texture. Exclusive to Whole Foods Market.”

The Spring Cheese Plate

In spring, cheeses are particularly mild, thanks to the animals’ diet of tender greens. Assemble a trio of cheeses made from different milks, or showcase two soft, creamy cheeses alongside cherries to celebrate the season. A dry Bandol-style rose will complement either plate read on for our favorite spring plates and serving suggestions.

Spring Cheese Plate with Apricots and Almonds

6-8 oz (185-250 g) fresh goat’s milk cheese

6-8 oz (185-250 g) sheep’s milk cheese such as pecorino pepato

6-8 oz (185-250 g) semifirm cow’s milk cheese such as tomme de Savoie

2 apricots or peaches, thinly sliced

About 2 hours before serving, remove the cheese from the refrigerator, unwrap them, and allow them to come to room temperature. When ready to serve, arrange the cheeses, apricot slices, and almonds on a cutting board, marble slab, or platter. Include a spreader for the soft cheeses and a paring knife for each of the other cheeses. Serve with baguette rounds, think slices of dark bread, or crackers, if desired. Serves 4-6.

Spring Cheese Plate with Cherries and Triple-Cream Cheeses

2 triple-cream cheeses, 6-8 oz (185-250 g) each, such as La Tur or Mt. Tam

6-8 oz (185-250 g) soft-ripened cow’s milk cheese, such as Brie

About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature. When ready to serve, arrange the cheeses and cherries on a cutting board, marble slab, or platter. Include a spreader for the soft cheeses and a paring knife for each of the other cheeses. Serve with baguette rounds, think slices of dark bread, or crackers, if desired. Serves 4-6.

See more ideas for creating summer, fall, and winter cheese plates.

Learn more about different types of cheese in our Guide to Cheese.

Geotrichum Candidum VEGAN STRAIN : FLAV-ANTAGE GCA 2 Dose

Penicillium Candidum VEGAN STRAIN : Velv-Top PC TN 2 Dose

YoMix 2651 Probiotic Yogurt Culture/Recipe

Yo-Mix Vegetal 7 Non-Dairy Yogurt Culture

Whether you are new to cheese, yogurt, Kefir or Kombucha making, you may be surprised or challenged by the various supplies needed. Don't feel intimidated The CheeseMaker can help! We offer all of the necessary supplies you need, whether you are a hobbyist or a serious artisan. Whether you are just starting out and need a book on the basics, or are a seasoned cheesemaker who just needs to refresh your cheese cloth reserves, you will find a cornucopia of cheese making supplies you need here. The CheeseMaker is dedicated to providing you with high-quality and reasonably priced cheese making supplies of all kinds. Our products and cheese making tools are of the highest quality, many are custom made with us hobbyists in mind.

Looking to get started with cheese making? Look no further we have everything covered with our comprehensive cheese making kits! Not sure which cheese making kit to purchase for yourself or someone else? There are many choices. Read the descriptions and feel free to call, text (414-745-5483) or email me if you need help. Rather than purchasing all the individual items, and cheese making equipment needed to make artisan cheese, I've taken the guesswork out and assembled Kits to meet your needs. And, there is always a savings when purchasing a Kit.

We offer Kombucha SCOBYS, kits, and the highest quality tea from local company Rishi Teas. Making Kombucha is easy, takes very little time and will save you lots of money. You can make a gallon of Kombucha and tweak it for the taste you prefer for less than what a bottle costs in the store. Kombucha is a healthy and delicious alternative to soda and any liquid that contains too much sugar and lacks naturally occurring vitamins and healthy bacteria and yeasts.

Kefir is a dairy product that is delicious and rich in probiotics. It offers a variety of health benefits, such as improved immunity, better lactose digestion, detoxification, stronger bone density, and more. Despite this, it can be difficult to find quality Kefir in stores. Many store bought Kefir has added sugars, flavorings, juices and other unnecessary additives. Fortunately, Kefir is simple to make at home, and when you have Kefir making supplies from The Cheese Maker, you can rest assured that you can make the best Kefir available, right in your kitchen. When you want to make Kefir for yourself at home, shop The Cheese Maker for Kefir making supplies today.

Steve Shapson is The CheeseMaker. Back in 1999 Steve made his first cheese, Camembert and was hooked. Though at that time, there was very little information and books on making this cheese. So Steve plugged ahead and learned the art of making these delicious bloomy rind cheeses. Launching his small company in 2005 with one product, a home cheesemaking kit for Camembert & Brie, it was an instant success. Over the years, with the help and input of his customers, Steve has added many innovative products, many designed and produced by him himself. Steve maintains very high standards, making himself available to his customers for help and serving customers in both the United States and Canada.

I have made the following recipes many times, making improvements in the process. You may come up with a slightly different method or ingredients and get a great result. Cheese making is 90% craft and 10% science. Don't be afraid of making small changes when you think it will improve your results. Aside from the current recipes listed on our website, we will be adding many more.

Gorgonzola Naturale

The town of Gorgonzola is in the Po river valley in the Lombardy region of Italy. Ironically, however, Gorgonzola cheese is no longer made in its namesake village. Gorgonzola cheese is made from cow’s milk (unlike Roquefort, which is a sheep cheese). The veins, blue/green/gray, are Penicillin Glaucum, a spore native to the area that would attach to the ripening curds hanging from nets in local caves. The flavor is strong, but delightful, but may also be called Mountain Gorgonzola. Gorgonzola is one of only three cheeses that qualifies as DOC (Denominazione di Origine Controllata). As such, the sources and processes involved are controlled, and by law Gorgonzola is only produced in a defined area that includes the provinces of Bergamo, Brescia, Como, Cremona, Cuneo, Milan, Novara, Pavia, and Vercelli, and in the zone of Casale Monferrato.


When I started this site, it was mostly about cooking techniques and not recipes but over time, I included more and more recipes to help demonstrate how those cooking techniques worked. Plus, everyone loves great instructions for preparing a meal.

There are a lot of recipes on my site and here is where you can find them. Some like fish chowder are going to show up under multiple categories including fish and soup, so they’ll be plenty of ways to find the one you are looking for.

When you browse some of these categories, I’m pretty sure you’re going to see what type of foods I like best because they’ll be a lot more recipes in that group.

We eat a lot of chicken in our house so you’ll find more poultry recipes. I’m big on making sauces, so you’re going to find a lot of sauce recipes. The category I’m working to grow is side dish recipes because you just can’t have enough of them.

And if you are into baking recipes, you’ll find some very good ones especially when it comes to baking and pizza. If you want even more detailed baking advice, I suggest you visit Pastry Chef Online where my friend Jenni Field offers exclusive baking advice.

Watch the video: Je fais cette recette tout les week-ends! Sans Pétrissage! Petit déjeuner parfait sans attendre! (July 2022).


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