Quartirolo Lombardo D.O.P.

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Characteristics

Name:

Quartirolo Lombardo D.O.P.

Milk:

Raw or pasteurised cow’s milk, from at least two milkings.

Rind:

Thin soft and pinkish white for the fresh cheese and reddish grey-green for the mature cheese.

Paste:

Compact, slightly grainy with possible flakes, cumbly (without a yellowish layer under the rind), becoming firmer, soft and melting as the cheese matures. White to yellowish white in coour, which may become more intense in the case of the mature cheese.

Taste:

Distinctive, slightly acidic-aromatic in the fresh cheese and more aromatic in the mature cheese.

Type:

Soft table cheese.

Weight:

From 1,5 to 3,5 kg.

Shape and dimension:

Rectangular brick with flat sides and straight heel.

Production area:

Italy, in the provinces of Lombardy of Brescia, Bergamo, Como, Lecco, Cremona, Milan, Lodi, Monza e della Brianza, Pavia e Varese.

Marketing:

The cheese that has been aged between 2 and 30 days is placed on market as Quartirolo Lombardo “fresh”, while the cheese that has been matured for over 30 days is sold as Quartirolo Lombardo “aged”. Each PDO Quartirolo Lombardo whole cheese must bear the QLLQ mark of origin impressed on one of the cheese’s flat surface.