La Tur is made in Italy's Piedmont region, at the dairy Caseificio dell'Alta Langa near Alba. It is a soft, rich and creamy Italian cheese made of blended sheep, cow and goats milk that is pasteurized at the lowest level according to Italian law. Each piece is approximately three inches wide and one to two inches high. The pate is light and fluffy, like a thick pudding or cheesecake, becoming creamy toward its bloomy and slightly wrinkled rind. Its aroma is assertive with earthy and mushroomy fragrances.  Its flavor is rich, buttery and rustic, with a tangy finish.