Merkki: Quartirolo Lombardo DOP

: Quartirolo Lombardo D.O.P.

The Quartirolo Lombardo was already known in the 10th century as 'the square stracchino', a variety of very soft cheese. The name of the cheese reflects the traditional use of a particular type of late summer seasonal forage: the quartirola herbage, found in the plain areas of the Lombardy region. With the evolution of different forms of breeding cattle, the technology and transformation of milk has remained intact in time, respecting traditional consolidated customs.

Consumption
The Quartirolo Lombardo was already known in the 10th century as 'the square stracchino', a variety of very soft cheese. The name of the cheese reflects the traditional use of a particular type of late summer seasonal forage: the quartirola herbage, found in the plain areas of the Lombardy region. With the evolution of different forms of breeding cattle, the technology and transformation of milk has remained intact in time, respecting traditional consolidated customs.

Type
Soft cheese made from full cream or partially skimmed cow milk
Description
The Quartirolo Lombardo has a square shape and is 18-22 cm long and weighs from 1.5 to 3.5 kg. The crust is soft and smooth and is whitish-reddish in early maturation, turning to a greyish-greenish colour when maturation is over. The dough is slightly lumpy and becomes more compact as maturation progresses
Characteristics
The taste is very typical, being acidy in early maturation and more aromatic in mature cheese
Area of production
The area of production includes the entire area of the provinces of Brescia, Bergamo, Como, Cremona, Lecco, Lodi, Milano, Pavia e Varese