Quartirolo Lombardo PDO

Our Quartirolo Lombardo PDO is characterised by a delicate flavour with a slightly tangy note and a compact, crumbly texture that makes it incredibly versatile. Made exclusively from cow’s milk sourced from farms located within 30 km of our dairy, this product is the result of over a century of cheesemaking experience, combined with the use of modern technologies that enhance the traditional skills of our cheesemakers.

Quartirolo Lombardo PDO

Flavour

Delicate with a slightly tangy note.

Rind

Compact, crumbly, white.

Paste

Thin, soft, white.

For 100g of product

Energy

1086 kJ / 262 Kcal

Fats

21,1 g

of which saturated fatty acids

15,1 g

Carbohydrates

3 g

of which sugars

3 g

Proteins

15,0 g

Salt

1,7 g

Ingredients

Pasteurised cow's milk, salt, rennet.

Production Period

All year round

Production Area

Provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Varese

Food pairing

Quartirolo Lombardo is a typical table cheese, which is mainly enjoyed on its own or together with salads and cold dishes; however, its widespread consumption and the increased creativity in the kitchen today compared to the past have led it to position itself as a prime ingredient in numerous recipes, from pasta sauces to main courses, from savoury pie to mousse.

Wine pairing

Given its delicate flavour, Quartirolo Lombardo goes well with a light, not over-aged white wine, such as a Lugana or a Botticino.

Deepening

Traditionally made in Lombardy from cow’s milk, Quartirolo originated in the 10th century. In the past, cheesemakers in Valleys would use the milk from cows fed with "erba quartirola"—grass from the final cut of the year, just before winter. Over time, its production spread to the plains, making it available year-round. The cheesemaking process begins with whole milk, coagulated by adding rennet. The curd is then carefully cut, placed into moulds that define its shape, and subjected to a "stufatura" (drying) process for several hours. This step is essential to develop the desired level of acidity. Once the required acidity is reached, the cheese undergoes a short ageing period to complete its flavour and texture. Ageing lasts from 2 to 30 days for the fresh cheese, and over 30 days for the aged Quartirolo Lombardo PDO.