Cheese - La Tur

DESCRIPTION From northern Italy near the town of Alba comes this delicious blend of cow, goat and sheep's milk!  A soft cheese that ripens from the outside - in, it has a ivory colored pasty core surrounded by a wrinkly outside.  When ripe this luscious cheese's creaminess is balanced by acidic notes of citrus with an earthy overtone.  This is a very friendly cheese for those new to gourmet dairy.   ORIGIN Italy   MILK TYPE Cow, Goat and Sheep   RAW MILK OR PASTEURIZED? Pasteurized   STORAGE TIPS Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.   PEOPLE WHO PURCHASED THIS ALSO PURCHASED Cheese Plate By Cheese Type - Quebec 3 Year Cheddar and Pont l'Eveque By Origin - Moliterno Pecorino and Piave Pairings - a glass of crisp, white wine goes well along sweet soppressata, fresh strawberries and some multi-grain bread.   SUBSTITUTES Rochetta   INGREDIENTS Pasteurized sheep milk, pasteurized cow milk, pasteurized goat milk, salt, rennet, enzyme