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.
Features
Rind Thin, soft and white
Consistency Compact, crumbly, white
Holes Absent
Flavor Delicate, slightly sour
Production zone Provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Pavia, Varese
Production period All year
Nutrition facts per 100 g
| Energetic value | 262 Kcal |
| Protein | 15,0 g |
| Fat | 21,1 g |
| Carbohydrates | 3,0 g |
Ingredients
Pasteurized cow’s milk, salt, rennet
Form |
|
| Weight | 2,6 Kg approx. |
| Shelf life | 40 days |
| cod. | QB20010 |
