Quartirolo Lombardo DOP
I
Origin
Lombardia (Bergamo, Brescia, Como, Cremona, Milan, Pavia provinces)
II
Description
Lombardia's ancient square soft cheese — made since the 10th century from the milk of cows fed on quartirola grasses (fourth-cut summer pastures in September-October, hence the name). A washed or natural-rind square cheese of 1.5-3.5kg, available in two forms: fresco (white, crumbly, mildly acidic at 30 days) and stagionato (firmer, more complex at 90+ days). The fresco type is Italy's most delicate soft cheese — lighter than ricotta but firmer.
III
The Thread
—Both are square-format soft fresh cheeses with delicate lactic flavour and thin rinds — French uses slightly more cream and is washed-rind, Lombard is lighter and lactic-fermented only French
—Both are mild, white, lactic cheeses that straddle the line between fresh cheese and aged soft cheese — both best served with honey and nuts as a dessert cheese course Greek
IV
Flavour Context
Gently acidic, fresh-milk white, with a clean lactic tang and a crumbly-cream texture — the lightest and most delicate of the Lombard DOP cheeses
Pillars V — VII
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