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
Valsassina, nestled between Lake Lecco and the characteristic Grigna, offers unique microclimatic conditions ideal for cheese production. 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 managed by Roberto and Donata along with their three children: Vera, Aldo, and Marco. Carozzi passionately combines
the skill of cheesemakers with the most modern technology. In their new facility in Pasturo, Lecco, within a modern environment, human expertise
remains irreplaceable in the aging of washed-rind cheeses, the company's primary activity. With a focus on quality, Carozzi ages all the great
Lombardy PDOs like Gorgonzola, Taleggio, and Quartirolo. But that's not all. New ideas from the younger generation have led to new projects and
products: from fresh goat cheeses to bloomy rinds, and even creamy cheeses.
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