Aged Quartirolo Lombardo belongs to the cheese-making tradition of the Bergamo-Brescia area. It takes its name from the fact that it was once made using quartirola grass, the fourth new growth after the third cutting of the year. Today this custom has essentially died out and Quartirolo Lombardo is produced all year round.
It has a very solid, white, crumbly paste. The interior of this cheese remains solid throughout; it retains all the same external characteristics it displays when fresh. It is strong yet mild on the palate, with a highly intense and slightly tangy flavor. The rind is thin and rose-colored. This cheese is aged longer than the recommended 30 days.
COW’S MILK, salt, Rennet
Average Nutritional Value per 100 g
|Energy values||kJ/kcal||1230 / 297|
|of which saturates||g||17|
|of which sugars||g||0,6|
|Weight:||1,8 Kg ca.|
|Pieces in box:||2|
|Shelf life:||60 gg|