To further support my claim that Italians have impeccable taste, not that you would disagree, I submit La Tur cheese for your consideration. Hailing from the Piemonte region, the creamy cheese is a blend of three milks: sheep, cow and goat. That fact alone makes it an interesting addition to a well planned cheese plate.
The buttery consistency will lead the mind to free associate with brie, but La Tur's flavor is more complex, providing a hint of pleasant pungency. La Tur is aged briefly, about two to four weeks. The young cheese likes to play nicely with other foods across a broad range of flavors from cured meats to sweet or savory preserves to an array of pickles. Naturally, fresh or dried fruits and nuts - candied, spiced or plain - can be a first rate supporting cast to the star of the show.
Faced with so many alluring options, you can feel confident serving La Tur as a component in just about any combination of appetizers, especially artfully stylized antipasti trays. Plus you'll get some well deserved adoration from your friends for introducing them to such a fantastic cheese. Smile sweetly and say thank you (or rather "grazie") and they'll wonder what other secrets you are keeping.
|Pouring a full-bodied Rombauer Vineyards Chardonnay to pair with La Tur, strawberries and roasted chicken.|