Tre Latti Lari with Vegetable Rennet

It is produced with three different milk types: sheep, cow, goat in equal parts. The result is a perfectly balanced cheese with rich and unique organoleptic properties. The cheese wheels mature inside an ancient cave in the village of Lari on wooden boards covered by straw under totally natural temperature and humidity. After the ripening time the wheels are treated on crust with vegetable charcoal which gives them an elegant black garment. This cheese is produced using vegetable rennet.