This cheese originates from Pecorino in Metello, a small mountain village at 1,000 meters above sea level in Garfagnana and the town of origin of the Busti family. After an initial maturation of 60 days in the dairy's cold storage rooms, the forms are transferred to Metello in our maturing cellar, called "Tuada" in the Garfagnana dialect. There they rest for another 90 days in totally natural microclimatic conditions that contribute to making this pecorino unique, unmistakable and lactose-free. After maturing, the pecorino is covered in a crust of chestnut peels, which evoke the scents and flavors of the chestnut groves of the Tuscan-Emilian Apennines.

Caseificio Busti is an award-winner cheese producer located near Pisa, in the heart of Tuscany, and founded in 1955 by two shepherds from the Garfagnana mountains. Run by the second and third generation of the Busti family, the company is still producing high quality Tuscan cheeses respecting and following the ancient traditions of local cheesemakers.