€7,50
€7,50
Quartirolo Lombardo PDO is a traditional Northern Italian cheese, produced throughout the year. This cheese is made with a few genuine ingredients, namely pasteurised cow’s milk, salt, and rennet only.
Quartirolo Lombardo PDO is certified as a “Protected Designation of Origin” cheese. In fact, the production area only includes the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia and Varese. This cheese has a characteristic parallelepiped shape with a firm crumbly milk-white texture. Quartirolo Lombardo PDO cheese has a unique flavour with acid but still delicate notes. The longer this cheese is ripened, the more intense its perfume becomes.
Pasteurised cow’s milk, salt, and rennet.
Pasteurised cow’s milk, salt, and rennet.
THE BEST WAYS TO TASTE IT
Quartirolo Lombardo PDO cheese is often served on charcuterie boards as an appetiser, or an ingredient for main courses or at the end of the meal as a dessert. Its delicate taste makes it largely agreeable and very versatile. Moreover, thanks to its medium fat concentration, it does not interfere with the digesting process, making it particularly pleasant to taste. It is also perfect to use as an ingredient for various recipes. In fact, the local cuisine of the production areas calls for its use as the main ingredient in many traditional meals. In particular, it is frequently used to enrich pasta or savoury quiches. It is also excellent for meat courses – such as meatballs – or to flavour salads or charcuterie boards. As for the wine pairing, we recommend tasting it with still red wines, such as Valcalepio or Franciacorta red wines.
HISTORICAL BACKGROUND
The production of Quartirolo Lombardo DOP dates back to the 10th century and only used to happen seasonally. In particular, this cheese was produced at the end of the summer since the cattle whose milk is employed for production, fed exclusively on the grass of the fourth mowing, called "quartirola", from which this cheese takes its name. Moreover, Quartirolo Lombardo DOP belongs to the Stracchino cheese category. In fact, it is also commonly known as 'stracchino'. This name is due to the fact that, in the period of the fourth mowing, the cows used to come down from the mountains to return to the valley in a condition of fatigue (the word “stracchino” meant “tired” in dialect) from the labours of the mountain pasture. Although its production has spread throughout the plains, this cheese originated in the mountains of Valsassina.
PROCESSING
The production of Quartirolo Lombardo DOP begins with the milking and collection of cow's milk, which may be partially skimmed. Afterwards, calf rennet is added to the dairy starter culture to obtain the curd; the latter is broken twice and left to drain and stew in moulds located in hot, humid environments. Afterwards, the salting process in brine takes place, followed by the ripening in cold, humid rooms.
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