Soft Ripened

Ripe, rich, lush and oozy most people love soft ripened cheese. But do you know what it took to get this miraculous cheese to your table? It involves mold. Penicillium Candidum or in the case of La Tur, Geotrichum Candidumto. The cheese is either inoculated in the milk/curd process or directly sprayed on the exterior - both methods work well. This active bacteria make themselves at home and start producing enzymes that eventually grow into the interior of the cheese. The science - By digesting lactate, they make the cheese more acidic at the surface than it is in the core, which prompts calcium phosphate ions, formerly well-ensconced in the cheese's structure, to migrate to the surface. The acidity change and the ion movement cause the cheese's innards to liquify.

Feel free to completely geek out and read this. But this article is more user friendly.

Each month we'll feature an amazing cheese experience here. This month we are highlighting staff favorite, La Tur. You may still be having a love affair with our house brie - we get it. Here's your opportunity to try another soft ripened cheese  that is a definite game changer.  We invite you  pick up  a round (or more, see below) of this delicious cheese for a discount the entire month of March. Let us know your favorite soft cheese pairing/use and we'll enter you into a chance to win $25 worth of free cheese.

La Tur

This cupcake looking lovely is equal parts cow, goat and sheep milk. Some thing for everyone! The cheese is hand processed from Alta Langa, Piedmont, Italy. The milk is pasteurized at the lowest possible temperature by law to ensure full flavored enzymes are not lost. Lots of complexity going on here. Full, rich fatty flavors of cow's milk, touch of bright notes from the goat and earthy, nuttiness from the sheep can all be found here. Remember this cheese is alive and will continue ripening from the outside in. The thin rind will eventually start slumping off and the center become more and more creamy. There is no bad stage to eat this cheese at - it's all personal preference. Want to really have fun this month? Buy 2 -3 and try them at different stages. Be sure to eat this at room temperature.