Quartirolo Lombardo DOP 60gr.

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.

TYPICAL NUTRITIONAL VALUES (in 100 g of product)
Energetic value (Kcal) 1086 kJ / 262 Kcal
Fat(g) 21,1 g
Of which Saturates (g) 15,1 g
Carbohydrate (g) 3,0 g
Of which Sugars (g) 3,0 g
Protein (g) 15,0 g
Salt (g) 1,7 g

Production zone
Province of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Pavia, Varese.

Production period
All year

Milk, salt, rennet.

Delicate, a few acidulous.

Thin, soft, white-reddish.

White, dry and friable.


60 gr.

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