The Maturing Cave of Pecorino cheese Tre Latti Lari: history, flavor, tradition

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by letygoeson16, May, 2025Food, Italy, Tuscany

My first time in a Maturing Cave was a surprising journey into the most authentic heart of Tuscany, among silence, history, and intense aromas. Hidden beneath the medieval village of Lari, the Maturing Cave of Pecorino cheese Tre Latti Lari holds over 3,000 wheels of cheese awaiting full maturity. This is where the Busti Dairy continues an ancient tradition, turning each wheel into a masterpiece of flavor and memory.

I had never visited a Maturing Cave before, and I’ll admit it—I was really curious. I expected a cold, dark, perhaps slightly anonymous place; instead, I found an environment that speaks of craftsmanship, of ancient gestures, and of respect for time. The strong aromas were certainly there (intense, bold, authentic), but it was precisely those scents that told the silent life story of the more than 3,000 wheels of cheese carefully laid out on wooden boards and straw.

The Maturing Cave of Pecorino cheese Tre Latti Lari is nestled between the surface and underground of the medieval village of Lari, in Tuscany. A place that strikes for its simplicity and for the strength with which it brings an ancient, patient, and Natural aging method to us, deeply tied to the land and its history.

Here, the work of the Busti Cheese factory is not just production—it’s culture: knowledge passed down through generations, rooted in farming traditions that still today give life to a one-of-a-kind cheese.

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COSA TROVERAI IN QUESTO POST:

The Maturing Cave

Entering the Maturing Cave feels like stepping into another era. The tuff stone walls tell a millenary story: this cave already existed in Etruscan times and was used as a shelter during World War II. Today, it is the only one among the cave system in Lari to have been restored, and it has become a magical place where the most delicate and fascinating part of producing Pecorino cheese Tre Latti Lari takes place.

The atmosphere is unique: the temperature remains constant around 25°C thanks to a natural ventilation system guaranteed by an adjacent room, while the straw placed under the wooden boards helps absorb the cave’s humidity. The result? An ideal microclimate for Natural aging, never fully controlled, but precisely for that reason, it gives the cheese a unique identity.

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3,000 wheels of Pecorino cheese Tre Latti Lari

The largest wheels stacked neatly along the cave walls were those destined for a full year of aging. The others, smaller ones, go through a six-month cycle, spending three months here in the Maturing Cave, and three months in the dairy. A precise rotation, calibrated between natural environment and artisanal care.

I was struck by the patience this whole process demands: each wheel is treated with almost ritual attention, laid on wooden planks and straw, which helps absorb the cave’s humidity. There, in silence and semi-darkness, it almost feels like the cheese breathes with the place, following the slow rhythm of the earth.

It’s fascinating to think that behind every bite are months of waiting, measured gestures, and a deep knowledge of raw materials and their transformations.

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One cheese, three milks, a thousand nuances

So, what makes Pecorino cheese Tre Latti Lari so special? The answer lies in the name: it is made with three milks—cow, goat, and sheep milk—an ancient combination rooted in a custom typical of early 20th-century Garfagnana.

It was common practice to use the milk from animals that shared the same barn. A necessity that became a virtue, and today, an excellence.

The result is a cheese with a complex and harmonious flavor, where the intensity of sheep’s milk, the lightness of cow’s milk, and the aromatic note of goat’s milk blend into perfect balance.

And that’s not all: Tre Latti Lari is lactose-free and uses vegetable rennet extracted from cardoon flower. This makes it suitable for vegetarians and people with intolerances. An ethical and gastronomic choice that respects many needs without compromising on flavor.

The ritual of aging

After an initial ripening of at least 60 days in the dairy’s cold rooms, the Pecorino cheese Tre Latti Lari is transferred to the scenic tuff Maturing Cave, right in the village of Lari.

Here begins the Natural aging process, a slow and precious aging that takes place thanks to the cave’s constant temperature. At the end of this phase, each wheel is treated with vegetable charcoal, giving it an elegant jet-black rind, almost ceremonial in appearance.

Walking among these dark wheels, carefully placed on wooden planks as if they were sleeping in silence, was deeply moving. It felt like being inside an underground cathedral where every element—dim light, living stone, intense aroma—celebrates the cult of flavor.

Each wheel of Pecorino cheese Tre Latti Lari is a small treasure chest of history, nature, and tradition, an authentic expression of an extraordinary land.

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Where to taste Pecorino cheese Tre Latti Lari

After visiting the Maturing Cave, we went to the Bottega di Canfreo, located just next door. This is where the experience reached its most delicious climax: tasting the Pecorino cheese Tre Latti Lari, accompanied by other aged cheeses that were truly surprising and unique.

Tasting Tre Latti Lari after following its maturing journey was like closing a circle. The flavor is bold yet balanced, with a soft texture that melts slowly in the mouth, leaving a full and persistent sensation.

To best enhance its taste, a few perfect pairings are suggested: a glass of Chardonnay to highlight its complexity, or acacia honey to bring out its sweeter, rounder notes.

Tre Latti Lari is available in delicatessens in Lari, at the Bottega di Canfreo, and on-line here.

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I recommend this visit to all lovers of authentic food and to those curious to discover places that tell stories of simplicity and quality.

This visit to the Maturing Cave was just a small taste of what Lari has to offer. If you’re passionate about genuine foods and want to learn more about the culinary traditions of this charming Tuscan village, don’t miss my article on the typical products of Lari. There you’ll find more curiosities and information on local specialties that, like Pecorino cheese Tre Latti Lari, tell stories of land, passion, and authenticity.