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Our Company started cheese manufacturing activity abt. 60 years ago making one kind of pecorino cheese, one kind of blend caciotta, cottage cheese and butter.
The great passion of our Company's owner for local cheese manufacturing tradition urged him to look for high quality milk essential requirement for the production of typical cheese from Garfagnana e Pisa hills.
The country village where the firm is seated, became a point of contact of two different cultures: local country culture and the culture of those shepherds descending from Garfagnana mountain pastures in autumn.
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EUR 22,36
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EUR 36,85
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EUR 31,84
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Our Company's brand set our cheese in a class apart and guarantees is genuineness and place of origin; it includes various and complementary set-ups scattered over the hills, plain and mountains.
Every day several kinds of fresh milk are collected and selected all over Tuscany, by means of different vehicles and lorries.
In this way Busti Family can protect bio-diversities and manufacture raw milk incomparable taste pecorino cheese.
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Every day Stefano and Massimiliano check manufacturing and care of their products and they commit not to change traditional manufacturing techniques, handed down from father to son, such as dry salting, hand moulding of some cheese like the Marzolino, ageing on wooden boards even in natural environment. |
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Actually, besides the ageing process in the storerooms next to the cheese factory, in the last few years we made a variety of pecorino cheese oriented to various ageing techniques: the "Pecorino di Fossa" at Sogliano al Rubicone, the "Remo's Pecorino" aged at Metello in Garfagnana, and the "Roncione" kind, improved in flavour through the ageing in a 18th century tuff cave, inside the cave cheese is turned over and moulded every week: fresh cheese sour fragrance becomes, with time, a harmony of fragrances and flavours. |
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