Fresco
- Maturation
- 2–30 days
Quartirolo Lombardo
Quartirolo Lombardo is a square, soft table cheese whose lightly tart fresh form becomes more aromatic with maturation.
- Milk
- Cow’s milk, raw or pasteurized
- Protection
- DOP
- Maturation
- Fresco: 2–30 days; Maturo: after 30 days
Choose the form
Maturo / Stagionato
- Maturation
- After 30 days
Two curd breaks, then warm turning
Quartirolo Lombardo is made with raw or pasteurized cow’s milk and calf rennet. The curd is broken twice, with a rest between the two breaks, until the pieces are roughly hazelnut-sized. Curd and whey go into molds for the warm stufatura stage, during which the cheeses are turned several times.
Salting can be dry or in brine. During maturation, the cheeses are turned and sponged with salt water. The fresh type matures for two to 30 days; after 30 days it is sold as maturo, or stagionato.
Where Quartirolo Lombardo is made
Milk and cheesemaking come from the listed Lombard provinces: Brescia, Bergamo, Como, Lecco, Cremona, Milan, Lodi, Monza and Brianza, Pavia, and Varese.
Lombardy
Choosing Quartirolo Lombardo
Use the full protected name, Quartirolo Lombardo DOP, when choosing this cheese. The specification sets its maturation as follows: Fresco: 2–30 days; Maturo: after 30 days.
Questions worth asking
Which milk is used?
The specification calls for cow’s milk, raw or pasteurized.
Where is the protected area?
Milk and cheesemaking come from the listed Lombard provinces: Brescia, Bergamo, Como, Lecco, Cremona, Milan, Lodi, Monza and Brianza, Pavia, and Varese.
How long does it mature?
The specification gives these maturation requirements: Fresco: 2–30 days; Maturo: after 30 days.
