Tre Latti Lari with vegetable rennet

Remo Busti recounts that in the early 1900s Garfagnana the practice of making cheese with milk from different animals that simply shared the same barn, such as sheep, cows and goats, was recurrent. To evoke this historic tradition, we have developed this recipe: Tre Latti Lari with vegetable-rennet is born from the perfect balance of the three milks that give the cheese extremely special and unique organoleptic characteristics. After an initial maturation of several months in the dairy, the cheese is transferred to our tuff cave in the medieval village of Lari, where it will remain to mature in natural microclimatic conditions, lying on wooden boards and wrapped in straw. The use of vegetable rennet makes it ideal for those who prefer a vegetarian diet. The rind is black due to the treatment with vegetable charcoal; the paste is white and crumbly, making it perfect for grating or flaking.