Made in the Alta Langa region in Piemonte from a combo of sheep, cow & goat milk.This soft-as-a-cloud cylinder is moist and fluffy with a mousse-like texture, becoming creamier and more pudding-like towards the center. It has the lingering lactic tang of crème fraiche with hints of mushroom throughout. La Tur is, without a doubt, the best cheese to serve topped with a spoonful of fresh honeycomb honey.