Quartirolo lombardo DOP bio
A soft cheese of uncooked dough in the past produced from milk cows fed on Quartirolo grass (the last cut of fresh grass before the winter) from which it derives its name.
The use of organic milk helps to combine the peculiarities of a DOP product with an healthy living philosophy.
| 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 g |
| Salt (g) | 1,7 g |
FEATURES
Production zone
Provincie di Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Pavia, Varese.
Production period
All year
Ingredients
Organic pasteurized cow’s milk, salt, rennet.
Flavor
Delicate and sligthly sour.
Rind
Thin, soft and white.
Consistency
Compact, crumbly, white.
SIZES
200 gr.
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