Description
Quartirolo Lombardo PDO is a soft table cheese made from raw or pasteurised cow’s milk obtained from cows bred exclusively in the production area. There are two kinds of ripened cheese: Fresh (ripened for 2 to 30 days) and Mature(ripened for more than 30 days).
Production Area
The production area of Quartirolo Lombardo PDO is within the entire territory of the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza e Brianza, Pavia and Varese, in the Lombardy region.
Production Method
The cheese is made from milk obtained from at least two consecutive milkings. The milk from the first milking must be used whole; the milk from the second milking onwards can either be whole or semi-skimmed. The milk is curdled with calf rennet within 25 minutes, with the possible addition of milk whey obtained from preceding processes or enzymes. The curdle is broken twice before being placed inside the moulds and simmered at 24-30°C for 4 to 24 hours, at a decreasing temperature. The forms are dry salted or salted in brine. The ripening process for Quartirolo Lombardo Fresco lasts between 2 and 30 days, while if it is left for over 30 days, the product is marketed as Quartirolo Lombardo Stagionato. The rind of the cheese cannot be treated in any way.
Appearance and Flavour
Quartirolo Lombardo PDO has a parallelepiped quadrangular shape with flat edges, a straight bottom and a weight of between 1.5 and 3.5 kg. The rind is soft, thin and pinkish-white in colour on the fresh cheeses, and reddish grey-green on mature ones. The cheese has a uniform and firm structure, slightly lumpy and crumbly, with the possibility of detachment. The cheese tends to become more firm and meltable with age. The taste is characteristic, slightly acidulous-aromatic in the Fresh cheese, and more fragrant in the Mature variety.
History
The origins of Quartirolo Lombardo PDO date back to the X century, when this cheese was known as “stracchino quadro”, and are linked to the Lombard herdsmen’s ancient customs of taking the animals to the mountains for the summer months, relocating them to the valley just before autumn, where the climate was milder and the pastures were still green; in this way, the animals fed on fresh forage for a longer period of time. The origin of the name “quartirolo” is in fact given to this transhumance; “quartirola” is the name used for the last fresh grasses before winter and the most fragrant of the year.
Gastronomy
Quartirolo Lombardo PDO is best kept wrapped in a slightly damp dishcloth or aluminum foil. It is typically eaten with a meal, served as a main course or at the end of a meal, and preferably at room temperature. It is delicious when served with extra-virgin olive oil and seasoned with a little pepper, and pairs well with nuts, apples, grapes and honey. It is also a valued ingredient in many recipes for starters, salads and desserts, as well as in delicacies such as “Quartirolo Lombardo PDO mousse with truffle and honey sauce” or “Lombardy quiche”.
Distinctive Features
Throughout the ripening process, the Quartirolo Lombardo PDO forms are submitted to frequent turning and sponging with water and salt solutions.
