Quartirolo Lombardo DOP

Lombardia (Bergamo, Brescia, Como, Cremona, Milan, Pavia provinces)

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.

• 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 → Carré de l'Est 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 → Manouri Greek

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