La Tur, Prima Donna & Chebris Cheese
Cheese can be the star of the show when hosting a dinner party. A well-chosen cheese board adds sophistication and variety, pleasing both casual guests and connoisseurs. Consider featuring Le Tur, Prima Donna, and Chebris cheese for an unforgettable spread. These three distinct cheeses offer an exciting mix of textures and flavors, elevating any gathering.
Le Tur is a luxurious triple-cream cheese with a rich, velvety texture and a subtle tang. It’s perfect for spreading on crackers or serving with fresh fruit.
Prima Donna, on the other hand, is a semi-aged Dutch cheese that blends the sharpness of Parmesan with the creamy smoothness of Gouda, offering a nutty and complex flavor profile.
Chebris, a soft, creamy goat cheese from France, adds a delightful tang and a slightly crumbly texture to the mix.
Each of these cheeses brings something unique to the table, from the creamy richness of Le Tur to the complex depth of Prima Donna and the bright, fresh notes of Chebris. Together, they form a cheese board that’s sure to impress your guests and spark conversation throughout the evening.
Cheesemonger Jack
My wife asked me to pick up some fresh goat cheese from my friend, Cheeseman Jack. Unfortunately, he's closing his stand at the Ardmore Farmer's Market, where I stop every Saturday morning. The good news is he’s keeping his shop open at the Reading Terminal Market in Philadelphia, so it looks like I'll be making more trips into the city.
Jack is one of the most knowledgeable people I know about cheese. He can be opinionated about cheese and life, but his encyclopedic knowledge more than makes up for it. While we chatted, I asked him to pick out three cheeses to serve before dinner, and each one was outstanding in its own way.
If you have a local cheese expert like Jack, take the time to get to know them. They can offer great recommendations, just like Cheeseman Jack did for me.
Also, read my Cheese Primer on how to buy cheese.
You can see the three different cheeses, what they cost (I think per pound in this case) and the type of milk used to make it.
La Tur Cheese
La Tur cheese is a true masterpiece of Italian cheesemaking. Crafted in Piedmont, it boasts a rich, creamy texture and complex flavors. The soft, bloomy rind adds an earthy undertone, setting it apart from other cheeses.
Its creamy consistency, like whipped butter, melts in your mouth, leaving a tangy, luscious finish. The flavor strikes a perfect balance between savory and slightly tangy, with a subtle mushroom note. This makes La Tur versatile, pairing well with both savory and sweet options.
Aged for 10-20 days, La Tur’s interior becomes decadently creamy as it ripens. Its ivory paste contrasts beautifully with the thin, velvety rind, making it a striking addition to any cheese board.
Enjoy it on its own, spread on crusty bread, or paired with fresh fruits and nuts. La Tur offers a sophisticated culinary experience that delights the senses and leaves a lasting impression.
Chebris Cheese
Chebris Cheese is a delightful blend of goat and sheep’s milk. Hailing from the French Alps, it combines the tangy notes of goat's milk with the creamy richness of sheep's milk. This creates a smooth, mildly tangy cheese with a subtle earthy undertone.
The texture of Chebris varies with age. When young, it’s soft and supple. It becomes firmer and develops a more complex, richer flavor as it matures.
Chebris is versatile and loved by cheese enthusiasts. You can enjoy it independently, sliced on a cheese board with fruits and nuts, or melted into fondues and gratins. Its mild tanginess pairs well with both white and red wines, making it perfect for entertaining or casual meals.
Chebris offers a balanced mix of flavors and textures that appeal to many tastes, making it a standout choice for any cheese lover.
Prima Donna Cheese
Prima Donna cheese comes from the Netherlands and showcases the best of Dutch cheesemaking. This aged Gouda-style cheese is known for its robust flavor and firm yet creamy texture. Made from cow's milk and aged from several months to over a year, it develops a complex profile with nutty, caramel-like notes and a touch of fruity sweetness.
What sets Prima Donna apart is its versatility. Its firm texture makes it easy to slice or grate, perfect for many dishes. Whether served on a cheese platter with dried fruits and nuts, grated over pasta, or melted in sandwiches and soups, Prima Donna adds a rich, savory depth to every bite.
The aging process intensifies its flavor. Older varieties reveal more nuttiness and a slightly crystalline texture. Its golden-yellow interior and natural rind make it visually appealing, drawing cheese lovers to its creamy, savory goodness.
Prima Donna embodies traditional Dutch cheesemaking and offers a distinct, memorable taste. It's a favorite of mine and my wife. While not as aged as the 4-6-year-old Gouda cheeses I write about at Aged Gouda Cheese, it’s far different from the mild Laughing Cow Babybel. This cow’s milk cheese is hard, sweet, and nutty, with a caramel finish that stands out.
Try New Cheeses
I know we often get into a rut and buy the same three or four cheeses whenever we have a party or just for having around the house, but I urge you to go out and try something new. There are so many great cheeses being made around the world that you owe it to yourself to give them a try. And remember, let these cheeses come to room temperature before serving.
Anne
I have to tell you--Prima Donna is one of my favorites too, but I often end up substituting other brands because I can't find a place that regularly stocks it. It's definitely a clear cut above other aged goudas
Hi Anne, thanks for posting. I'm concerned too since my cheese shop has just shut down. I just tried another brand by Beemster. Have you ever tried this one? - RG
April
Make your own cheese. I obtain a gallon of milk from goats or cows at the farm before it is pasteurized or homogenized. Goat's milk does not require homogenization like cow's milk, as th cream does not rise to the top. Since you are going to boil it that means that you are doing the pasteurization. Just say the milk is for your cats, some farmers won't sell for human consumption because they can't afford the costly red tape to license them. To make the cheese in a large pot place: 1 gal milk, juice of 1 lemon, a 1/2 tsp salt, and an 12-14 oz of sour cream. Boil, then simmer on low for about 1/2 hr or until you see the curds form. Skim off the curds and drain in colander, then use cheesecloth to squeeze out excess moisture. It makes a ricotta style cheese with lots of flavor.
Sounds delicious April, thanks for sharing. - RG