It is a very special cheese, produced using three milks:  sheep, cow and goat in equal percentage to vegetable rennet. After a first maturation in the cells of the Dairy, it is transported to a natural environment, inside an eighteenth-century tuff cave located in Lari, a municipality in the province of Pisa, where it will remain for a second maturation for at least 90 days. The product will be treated on the surface, at the end of the seasoning, with charcoal thanks to which a characteristic black crust will be obtained.