QUARTIROLO LOMBARDO DOP
A soft cheese whose name comes from the term “quartirola”, which in the past identified the hay produced from the fourth cut of grass, the last cut of fresh grass before the winter.
Features
Rind Thin, soft, white/pinkish in colour, grey/greenish in the ripened product
Consistency Compact, crumbly but melting in the mouth
Holes Absent
Flavor Aromatic and intense
Ageing 30 days minimum
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 g |
| Fat | 21,1 g |
| Carbohydrates | 3 g |
Ingredients
Pasteurized cow’s milk, salt, rennet. Conservation: +1 / +6 °C
Form |
|
| Weight | 1,8 Kg approx. |
| Shelf life | 60 gg |
| cod. | QT71010 |
