IMAGE 1- Tre Latti Lari with vegetable rennet
Remo Busti tells how in Garfagnana in the early 1900s it was common practice to combine different kinds of milk, so people made a virtue of necessity and used to produce cheeses with the milk of animals which shared the same stable, as sheeps, cows and goats. In order to bring back this tradition, we created the special recipe of the Tre Latti Lari with vegetable rennet. The perfect balance of the three milk types gives the cheese peculiar and unique organoleptic characteristics.
After a first maturation of at least 60 days in our dairy plant, the cheese is transferred in the ancient tufaceous cave in the locality of Lari, a medieval village which gives it its name. The cheese wheels will remain in the cave for at least 90 days on wooden boards, covered by straw and under totally natural temperature and humidity.. After refining, the Tre Latti is treated in crust with vegetable charcoal which gives it an elegant black garment.
The use of vegetable rennet (extract from the thistle flower) makes this cheese suitable also for those who follow a vegetarian diet. It is particularly indicated in cooking either grated or shaved on first dishes and meat.
/ IMAGE 2- Pecorino Metello
Between the Apuan mountains and the Tuscan and Emilian Apennine
mountain chain, the Garfagnana is a Tuscan land that hasn’t changed
throughout the years and has maintained the ancient mountain
After a first, short ripening in our plant, the pecorino is moved to
Metello, our grandparents’ original village 1000 m above sea level,
where there is our ripening cellar, called “Tuada” in the local dialect.
At the end of the totally natural ripening, the pecorino is covered by
chestnut peels which give the flavors and the aromas of our Tuscan
and Emilian Apennin mountain chain.
/ IMAGE 3- Pecorino Busti Stagionato da Fosse Venturi
This unique Pecorino Busti is matured in tufaceous caves in Sogliano al Rubicone, in Romagna, by the Company Fosse Venturi. The wheels are ripened in the cells into the dairy for about three months, then they are packed in canvas sacks, buried in the caves in the first days of August and remain there until Santa Caterina’s Day
in November. The caves were used in the past as granary stores; once closed and sealed, they keep a constant temperature and a high level of humidity: these conditions allow for a second fermentation, developing an intense and unique flavour.
/ IMAGE 4- Pecorino Roncione Raw Milk
Pecorino Roncione is made with the freshest unpasteurized milk, so
that it doesn’t change its natural microbial flora.
The first part of the ripening takes place in refrigerated cells, for at least 60 days; the cheese is then moved to the 18th century underground cave in Roncione, a locality very close to our plant.
The cheese matures for another 90 days on wooden boards full of
straw, which absorbs the humidity and aids the transpiration of the
lower part of the wheel.
The result is a unique pecorino full of taste and with an intense aroma.
/ IMAGE 5- Pecorino di Remo Raw Milk
We have created this pecorino in order to rediscover the production
technique the our ancestors used in the mountain pastures of
Garfagnana more than 70 years ago.
The focus is on the production of a cheese with unpasteurized, fresh milk, which keeps intact the microbial flora of a certain environment or of a certain race of animal. The pearl white colour is unique, while the aromas are those of the raw milk production: these elements change according to the production period.
The name of this pecorino pays homage to Mr. Remo Busti, who
founded the Caseificio Busti in 1955.
/ IMAGE 6- Caprino di Fauglia
It was born in Fauglia, where our dairy plant is set. The freshest goat milk breeds and the unique use of vegetal rennet give to the product a extraordinary lightness and digestibility, making the cheese especially suitable for vegetarian consumers.
After a first maturation in cells the cheese has a second aging in our cellar, thanks to these ripening process its taste is strong and