Quartirolo Lombardo

Quartirolo Lombardo is a traditional Italian cheese originating from the Lombardy region in Northern Italy. It is a soft, fresh cheese made from cow's milk and is named after the quartirolo, a type of grass that grows in the Lombardy region during the autumn season.

History[edit]

The production of Quartirolo Lombardo dates back to the 10th century, making it one of the oldest cheeses in Italy. It was traditionally made by farmers in Lombardy during the autumn season, when the cows would feed on the quartirolo grass, giving the cheese its distinctive flavor.

Production[edit]

Quartirolo Lombardo is made from pasteurized cow's milk. The milk is heated and then curdled with the addition of rennet. The curd is then cut into small pieces and heated again. After this, the curd is placed into molds and pressed to remove the whey. The cheese is then aged for a period of between 5 and 30 days.

Characteristics[edit]

Quartirolo Lombardo has a soft, creamy texture and a slightly sour taste. It is typically white or pale yellow in color. The cheese is often used in cooking, particularly in traditional Lombardy dishes such as risotto and polenta.

Protected Designation of Origin[edit]

In 1996, Quartirolo Lombardo was awarded the Protected Designation of Origin (PDO) status by the European Union. This means that only cheese produced in the Lombardy region using traditional methods can be called Quartirolo Lombardo.