Comments on: La Tur: A Cheese, a Girl, and a Spoon

By: aria

aria — Sat, 04 Sep 2010 06:24:35 +0000

oh la tur! i just used some of this on a cheese plate and went pure bliss as soon as i tasted it! i had to frantically google it and landed here. hello! now i know how dreamy it is. true only a spoon is needed. as soon as my guests left i ate the rest of it in the dark at my desk….yum yum yum

By: Andate Dairy, Soyoung Scanlan, mixed-milk, sonoma cheese, artisan cheese

Andate Dairy, Soyoung Scanlan, mixed-milk, sonoma cheese, artisan cheese — Fri, 05 Mar 2010 19:01:50 +0000

[...] a blend of cow, goat and sheep’s milk, the mixing of which is more frequently seen in Italy than the United States. The spring version of this is out now, and topped with mustard [...]

By: Molly

Molly — Sun, 24 Jan 2010 15:10:50 +0000

I recently researched this cheese because my mother and I have had an obsession for La Tur ever since we first tried it over a year ago! I thought your review was excellent. I’m twenty-one years old, in college, with a college-sized budget, and my friends think I’m crazy because I’ll choose this cheese over drinks any day! When I graduate, I plan on having a wine and cheese party, and La Tur is sure to be a part of it! Crottin de Chavignol is also one of our favorites. Love your website and again, awesome review!

By: Twitted by ItsBrieBlog

Twitted by ItsBrieBlog — Fri, 10 Jul 2009 02:22:21 +0000

[...] This post was Twitted by ItsBrieBlog [...]

By: Ali

Ali — Thu, 25 Jun 2009 19:33:17 +0000

Call me naive, but while reading this post, I couldn’t recall ever tasting a “tre latti” cheese. Since I am living in Italy this year, I had to seek out the Piedmontese La Tur after reading this post. It took six days – - but finally located it at the covered food market in Modena. For 3.29 euro, it was savoured by two American girls, washed down with a bottle of prosecco! Thanks for the lead!

By: Cynthia

Cynthia — Wed, 24 Jun 2009 22:04:06 +0000

It is such a pleasure to read your posts and learn from them.

By: Its Not You, its Brie

Its Not You, its Brie — Sun, 21 Jun 2009 16:32:39 +0000

Jessika- (and Steph) The company also makes Rochetta, which is pretty much just as awesome. Worth a shout out. Thank you for the advice- I guess there was just a typo in the book. LUckily, I made the cheese with 2 friends who assured me that it wasn’t my fault that the curds where turning to ricotta in my hands when I tried to stretch them in 108 degree water. I was sad.
Girlichef- looking forward to the feedback.

By: girlichef

girlichef — Fri, 19 Jun 2009 20:18:26 +0000

LaTur sounds awesome…and thanks so much for pointing out the temperature typo! I’m planning on making it over the weekend, so I’ll pencil in the change in my book!

By: cheese plate @ Art and Soul (DC) « Cheese & Champagne

cheese plate @ Art and Soul (DC) « Cheese & Champagne — Fri, 19 Jun 2009 20:07:58 +0000

[...] Madame Fromage’s sheep’s milk blue discovery; and, It’s Not You, It’s Brie describes a cheese with “more texture and flavor variations than Mariah Carey has pink stilettos.” Click [...]

By: steph

steph — Fri, 19 Jun 2009 17:24:40 +0000

Oh my god, I LOVE La Tur. I mean, holy crap. I just ate a half a pound of this stuff to my head a few weeks ago!