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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