La Tur is a very soft cheese originating from Piedmont, Italy. It is off-white to straw-coloured, with a soft, increasingly wrinkled rind as it ages. Inside, its light, airy texture is so runny that it is spreadable or spoonable. It is quite smelly, and has a tangy, pungent, slightly mushroomy flavour. La Tur Cheese is made from an equal mixture of cow, sheep and goat milk, plus rennet and salt. The milk has been pasteurized at the lowest possible temperature to meet Italian laws.