Three milk Lari with vegetable rennet

The Tre Latti Lari with vegetable rennet is born from the perfect balance of three milks, giving it unique and exceptional organoleptic characteristics.

Remo Busti recounts that at the beginning of the 20th century, in the region of Garfagnana, it was common to mix different types of milk. Necessity had become a virtue, and cheeses were also produced from animals sharing the same stable, such as sheep, goats, and cows. It is to revive this historical tradition that we have developed this recipe. After an initial maturation of at least 60 days in the cold rooms of the cheese factory, the cheese is transferred to the ancient tuff cellar of Lari, a medieval village from which it takes its name. It will remain there for at least 90 days, placed on wooden boards and straw, at a natural temperature and humidity, sometimes variable.

Once ripe, the crust is coated with charcoal, giving it an elegant black colour. The use of vegetable rennet, extracted from thistle flowers, makes it ideal for vegetarians. It is particularly well-suited for cooking, grated and used as a drizzle over pasta and meats.