A Cheesy Day and a Cheesier Dish: La Tur Pasta

If you don’t already know, I’m a pretty cheesy woman. For one, I’m a Wisconsinite Cheesehead who works full-time at a cheese counter. If that weren’t enough, it probably wouldn’t take much prying to get one of my family members or friends to tell you I can act like a pretty big cheeseball from time to time. But even for someone like me, there are days that are cheesier than others.

Yesterday, as it happened, turned out to be among the cheesier of days. During a particularly slow spell at work, my coworker and I began to belt out Fleetwood Mac songs in a distinctive southern drawl–a sure sign of what was bound to be an interestingly cheesy day. Later, another coworker gave me an early Christmas gift: a cheese wedge ornament, as if she knew the theme of the day!

IMG_1701 Then, as if I hadn’t already sampled enough cheese that day, I bought an entire round of one of my favorite cheeses, La Tur, and added it to my pasta that night. The whole round.


La Tur is a soft cheese from Italy made from a combination of goat, cow and sheep milk. Its full flavor, slight tang, and soft, melting texture make it a favorite snacking cheese in my book. I’ve never cooked with a cheese so soft and so darn good before, so I decided to round my cheesy day out by adding the entire shebang to my pot of pasta. The cheese melted well and acted as a perfect sauce for the dish. A dash of olive oil, salt and pepper make the tanginess of the cheese noticeable but not overpowering in this dish.


At first I wasn’t sure if I loved or hated myself for adding that much cheese to a pasta recipe, but that night at dinner, and today for lunch and then again for dinner, I knew for sure I had no regret and only pleasure in doing so. Back off skyrocketing cholesterol–there is little that comes between a Cheesehead, her cheese, and the most satisfying cheesy kind of day.


La Tur Pasta with Broccoli Rabe


~1/2 pound of pasta (I used whole wheat fusilli)

1 round of La Tur

1 red onion, chopped

1 bunch of broccoli rabe, cut into bit-sized chunks

1 container cherry tomatoes, cut in half



Olive Oil

Your favorite herbs and spices (I used oregano and a dash of chili powder)


Cook the pasta uncovered  in boiling, salted water until al dente. Drain and set aside. Saute the red onion in olive oil over medium heat until it begins to soften. Add the broccoli rabe and a splash of water, and cook, covered, until you can easily pierce the broccoli with a fork. Add the cherry tomatoes, salt, pepper and herbs to taste and cook a minute or two longer. Add the cooked pasta and the La Tur to the pan, and stir carefully until cheese melts and fully coats everything. Season to taste and serve warm!


  1. Char says:

    Cheesehead yes! cheeseball no! Looks like a delicious and colorful for the coming season dish!

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