formaggio salva cremasco

Quartirolo lombardo DOP

A soft cheese of uncooked dough in the past produced from milk cows fed on Quartirola grass (the last cut of fresh grass before the winter) from which it derives its name.
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 g
Of which Sugars (g)3 g
Protein (g)15,0 g
Salt (g)1,7 g
FEATURES

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

Production period
All year

Ingredients
Pasteurized cow’s milk, salt, rennet.

Flavor
Delicate and slightly sour.

Rind
Thin, soft and white.

Consistency
Compact, crumbly, white.

SIZES

FORM

1/2 FORM

Container 200 gr. ca.

Container 200 gr.

 

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