Product features

This cheese is an excellent example of the Lombard- area cheese making tradition that undoubtedly traces its origins far into the past. Indeed, its name derives from a speci c historical farming custom: it was once made using quartirola grass, the fourth new growth after the third cutting of the year that the cows grazed on after returning from their summer pastures. Today, however, Quartirolo Lombardo is produced all year round. It has a solid, slightly lumpy, crumbly paste that sometimes displays small cracks, white in color and without a rind. It has an intense milky avor rendered pleasantly fresh by a slightly tangy aftertaste. This cheese is aged approximately 5 days.

Cod. QB20010
Cod. QB20010
Weight: 2,6 Kg ca.
Pieces in box: 2
Shelf life: 40 gg
Cod. QB20025
Cod. QB20025
Weight: 1,3 Kg ca.
Pieces in box: 4
Shelf life: 40 gg
Cod. QN20706
Cod. QN20706
Weight: 200 g
Pieces in box: 12
Shelf life: 40 gg

Ingredients

COW’S MILK, salt, Rennet

Average Nutritional Value per 100 g

Energy valueskJ/kcal1279 / 309
Fatg24,5
of which saturatesg20
Carbohydratesg0
of which sugarsg0
Proteing18,5
Saltg1,4

Portioning

Portioning

Knives to be used

Knives to be used

Pairings

Fiano - Greco - Lugana - Marzemino - Pinot Nero - Valcalepio - Verdicchio
Pils