The quartirolo Lombardo is a cow's milk cheese produced almost all over Lombardy. It is a cheese protected by the DOP consortium which prevent imitations and set strict production rules. It is a fat, soft cheese shortly aged. The quartirolo shows a soft rind which is white when fresh and grey when aged. With the ageing, the quartirolo becomes creamy and gains aromas. The quartirolo used to be made with cow's milk which were fed with grass mowed for the fourth time ('quarto' in Italian). After the field had been cut for the fourth time, the cows used to go down in the valley, tired after the time spent in the mountain pasture.
GEOGRAPHICAL ORIGINS
Lombardia - Italy.
INGREDIENTS
Pasteurized whole milk, salt, rennet.
HOW IT'S MADE
For the production of the quartirolo, whole milk from two different milkings is used. Liquid calf rennet and whey are added. After the curd is created, it is cut into smal pieces and then put in the typical square moulds. Salting with brine or salt is then carried out.
AGING
Short.
PAIRINGS
The quartirolo Lombardo DOP is the traditional cheese that should be enjoyed on its own or paired with cold dishes or salads. Wine suggested is Franciacorta.
STORAGE
In the fridge at 4°C / 8°C, cover the sliced side.
FORMAT
About 100 g, vacuum packed. When opening the vacuum bag, let it breathe for 10 minutes before consuming.
