The product
Quartirolo Lombardo DOP
A typical table cheese from the Lombardy tradition
Code:
20965
Country of origin:
Italy - Lombardy
Type of Milk:
Cow's milk
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Typical cheese from the Lombardy tradition produced with pasteurized cow's milk |
|---|---|
| Appearance | Rindless, the colour of the paste is wilky white, without eyes; the paste is chalky and crumbly |
| Taste | The taste is milky, sweet and creamy. The aftertaste is fresh, slightly acid with long aromas from the milk and the animal |
| Maturing | Few days |
| Curiosity | The Quartirolo Lombardo, has been produced since the 10th century. At that time was called 'stracchino quadro' or square stracchino. The name 'quartirolo' was given to it because the cows coming back from the summer alpine pastures were fed with the last fresh grass called 'quartirola'. This grass used to be the most aromatic of all the year |
| Suggestions | Try it diced in salads or with cherry tomatoes and olives mediterranean style |
| Weight | 1 kg approx |
|---|---|
| Packaging | Vacuum packed |
The producer
Carozzi Formaggi - Pasturo (LC) - Lombardy
Why we chose them
The Valsassina valley, nestled between Lake Lecco and the distinctive Grigna mountain, boasts unique microclimatic conditions that are ideal for
the production of cheese. And it is precisely here that the Carozzi family has been working for over 60 years. Founded in 1960 by Aldo Carozzi, the
company is now in its third generation and is currently run by Roberto together with his three children: Vera, Aldo and Marco. Carozzi passionately
combines the skill of cheesemakers with the latest technology. At the new premises in Pasturo, Lecco, in a modern setting, the human touch
remains irreplaceable in the maturing of washed-rind cheeses, the company's main activity. Prioritising quality above all else, Carozzi matures all the
great Lombardy DOPs such as Gorgonzola, Taleggio and Quartirolo. But that's not all. From the ideas of the younger generations, new projects and
new products have emerged: from the freshest goat's cheeses, to bloomy-rind cheeses, right through to creamy cheeses.
From the same producer
