The product
Quartirolo Lombardo Stagionato DOP
DOP cheese from Lombardy made with cow's milk and aged for about 40 days
- Sku:
- 20966
- Country of origin:
- Italy, Lombardy
- Type of Milk:
- Cow's milk
- Weight:
- 1,8 kg approx
- Minimum order:
- 1 wheel
- Description
- Traditional cheese Lombardy produced with cow's milk, with a crumbly paste and intense taste
- Appearance
- Square shaped with a soft, thin, wrinkled and rose-coloured rind. The paste is white and without holes, compact but crumbly
- Taste
- The taste is sweet, delicate and fragrant, slightly acidic
- Maturing
- Almeno 2 mesi
- Curiosity
- The origin of the name of this cheese derives from a type of fodder: once, when the cows returned to the valley from the summer pastures, around the end of September, the animals were fed with the 'quartirola' grass born after the third cut
- Suggestions
- Excellent as a table cheese served with warm bread; try it also in the preparation of autumn dishes or pies
- Allergens in ingredients
- Milk and products thereof
- Weight
- 1,8 kg approx
- Packaging
- Wrapped in paper and vacuum packed
The producer
Carozzi Formaggi - Pasturo (LC) - Lombardy
Selected because
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.
