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.
|Milk||SHEEP – COD. LARI|
|Cheese Ripening||MINIMUM 150 DAYS|
|Pieces per box||2 o 4 PIECES PER BOX|
|Storage||COOL AND DRY PLACES|
|Shelf Life||180 DAYS|