Gli speciali – Busti https://www.caseificiobusti.com/en/ Formaggi di Famiglia Fri, 04 Jul 2025 15:16:17 +0000 en-US hourly 1 https://www.caseificiobusti.com/wp-content/uploads/2023/05/FAVICON-36x36.png.converted.webp Gli speciali – Busti https://www.caseificiobusti.com/en/ 32 32 CAPRINO DI TOSCANA https://www.caseificiobusti.com/en/prodotto/caprino-toscano-with-vegetable-rennet/ Mon, 08 May 2023 10:33:25 +0000 https://www.caseificiobusti.it/prodotto/caprino-di-fauglia-a-caglio-vegetale-affinato-in-cantina/

Caprino di Toscana with vegetable rennet

The freshest goat milk coming only from Tuscan 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. The medium to long maturation period makes it naturally lactose-free. This cheese is very tasty, yet extremely delicate on the palate. It has a semi-hard, distinctly crumbly texture and is pearly white in colour. It is presented covered with hay on the rind, reminiscent of spring pastures.


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Serving suggestions

Wine
Chardonnay		 Jam
raspberry
Beer
Bastarda Rossa		 Honey
lavander

Availability

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Milk GOAT – COD. CAPS
Weight Kg 2,500
Cheese Ripening min 90 days
Packaging 2 or 4 pcs./box
Conservation +4 / +8°C
Shelf Life 180 days
]]> PECORINO METELLO https://www.caseificiobusti.com/en/prodotto/pecorino-metello-2/ Mon, 08 May 2023 10:32:46 +0000 https://www.caseificiobusti.it/prodotto/pecorino-metello-stagionato-nella-montagna-dellalta-garfagnana/

Pecorino Metello

Pecorino aged in Metello, a small mountain village at an altitude of 1,000 metres in Garfagnana and the home town of the Busti family. After an initial maturing period of 60 days in the dairy’s cold storage rooms, the cheeses are transferred to Metello to the maturing cellar, called “Tuada” in Garfagnana dialect. There they rest for a further 90 days in totally natural microclimatic conditions that contribute to making this pecorino unique, unmistakable and naturally lactose-free. After the affinage, the pecorino is covered in chestnut shells, evoking the scents and flavours of the chestnut groves of the Tuscan-Emilian Apennines. The white to straw-yellow paste flakes easily and is ideal grated on meat and first courses.



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Cinta Senese sliced Steak

IMGP0627

Serving suggestions

Wine
Bolgheri Superiore		 Marmelade
orange
Beer
Belgian Quadrupel		 Honey
chestnut

Availability

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Milk EWE – COD. METE
Weight Kg 2,500
Cheese Ripening min 150 days
Packaging 2 or 4 pcs./box
Conservation +4 / +8°C
Shelf Life 180 days
]]> TRE LATTI LARI https://www.caseificiobusti.com/en/prodotto/tre-latti-lari-a-caglio-vegetale/ Mon, 08 May 2023 10:32:11 +0000 https://www.caseificiobusti.it/prodotto/tre-latti-lari-a-caglio-vegetale/
lari Tre Latti Lari

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.



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Tuscan Trippa

IMGP0509

Serving suggestions

Wine
Chardonnay		 Jam
pumpkin
Beer
Blond		 Honey
acacia

Availability

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Milk EWE/COW/GOAT – COD. LARI
Weight Kg 2,500
Cheese Ripening min 150 days
Packaging 2 or 4 pcs./box
Conservation +4 / +8°C
Shelf Life 180 days
]]> PECORINO RONCIONE https://www.caseificiobusti.com/en/prodotto/pecorino-roncione-a-latte-crudo/ Mon, 08 May 2023 10:31:26 +0000 https://www.caseificiobusti.it/prodotto/pecorino-roncione-a-latte-crudo/
RONC pecorino roncione a latte crudo

Raw Milk
Pecorino Roncione

A medium-long maturation pecorino, made from fresh, raw milk carefully selected from our best stables. The natural microbial flora retained by the raw milk gives the cheese a rich and intense flavour, recalling to the palate and to the mind the typical scents and smells of the pasture, in a triumph of flavours and aromas. After an initial maturation in the dairy’s cells, the pecorino is transferred to the 18th-century Roncione cave, where it completes its maturing process lying on wooden planks and straw, subjected to a completely natural temperature and humidity. The peculiar microclimate of the environment is the final touch in a recipe that makes Pecorino Roncione unique and naturally lactose-free. The paste is hard and crumbly, pearl white in colour, the rind is hard and thick and covered with straw to recall the long maturing period inside the cave. The flavour is rich and strong, with hints of meadow and freshly milked milk.



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Testaroli

IMGP1039

Serving suggestions

Wine
Brunello di Montalcino		 Mustard
peppers
Beer
Extra Strong Ale		 Honey
arbutus berry

Availability

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Milk RAW EWE – COD. RONC
Weight Kg 2,500
Cheese Ripening min 150 days
Packaging 2 or 4 pcs./box
Conservation +4 / +8°C
Shelf Life 180 days
]]> PECORINO LO SCUDO DI FAUGLIA https://www.caseificiobusti.com/en/prodotto/pecorino-lo-scudo-di-fauglia/ Mon, 08 May 2023 10:30:50 +0000 https://www.caseificiobusti.it/prodotto/pecorino-lo-scudo-di-fauglia/
FAUL Pecorino lo scudi di fauglia

Pecorino lo Scudo di Fauglia

Pecorino with a medium-long maturation period of at least 120 days, which makes it naturally lactose-free. Its name derives from the area where the dairy is located, namely the municipality of Fauglia. Its compact, white, chalky paste and rather grainy texture make it suitable for grating and flaking to make tasty first courses. It is usually sold as a whole wheel, weighing 9 kg, but can be portioned into smaller sizes or cut in half, either horizontally or vertically. The horizontal cut is perfect to present the cheese as a “treasure chest” and let the people crumble it up for a spectacular buffet. The rind is a beautiful bright brown due to the treatment with olive oil grounds.



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Pici Cacio e Pepe

IMGP0895

Serving suggestions

Wine
Gewürztraminer		 Jam
pumpkin
Beer
Lager		 Honey
acacia

Availability

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Milk EWE – COD. FAUL
Weight Kg 8,000
Cheese Ripening min 120 days
Packaging 1 pcs./box
Conservation +4 / +8°C
Shelf Life 180 days
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