Description
Quartirolo Lombardo PDO is a soft table cheese made from raw or pasteurised cow’s milk obtained from cattle bred exclusively in the production area. There are two typologies, based on the level of ripening: Fresco (fresh, aged for 2 to 30 days) and Stagionato (mature, aged 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-Brianza, Pavia and Varese, in the Lombardy region.
Production Method
Raw or pasteurized milk from at least two consecutive milkings is used. The milk from the first milking must be used whole; the milk from the second milking can be used either whole or semi-skimmed. The milk is curdled with calf rennet within 25 minutes, with the possible addition of a milk starter culture obtained from previous processes or selected enzymes. The curd is broken twice before being placed inside moulds and simmered at 24-30 °C for 4 to 24 hours, gradually decreasing the temperature. The cheeses are dry salted or salted in brine and then left to ripen. The ripening process lasts 2 to 30 days from the production date for Quartirolo Lombardo PDO Fresco; after 30 days the product is marketed as Quartirolo Lombardo PDO 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 surfaces, a straight heel and a weight of between 1.5 and 3.5 kg. The rind is soft, thin and pinkish-white for the fresh cheeses, and reddish grey-green for the mature ones. The cheese has a uniform, firm structure, slightly lumpy and crumbly, with possible flaking. The cheese tends to become firmer and easier to melt with aging. The fresh cheese has a characteristic, slightly acidulous-aromatic taste, while the mature variety is more aromatic.
History
The origins of Quartirolo Lombardo PDO date back to the 10th century, when this cheese was known as “stracchino quadro”. They are linked to the Lombardy herdsmen’s ancient custom 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; this meant the animals could feed on fresh forage right up until the end of the season. The origin of the name “quartirolo” is in fact given to this migration; “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 cloth or aluminium foil. It is typically eaten with a meal, either served as a main course or at the end, and preferably at room temperature. It is delicious with extra-virgin olive oil and seasoned with a bit of pepper, and goes well with nuts, apples, grapes and honey. It is also a valued ingredient in many recipes, such as first courses, salads and desserts, as well as in delicacies like “Quartirolo Lombardo PDO mousse with truffle and honey sauce”, or “Lombarda quiche”.
Marketing
The product is marketed as Quartirolo Lombardo PDO (aged for 5 to 30 days) and Quartirolo Lombardo PDO Maturo (aged for more than 30 days). It is sold year-round, whole, in pieces, slices and pre-packed.
Distinctive Features
Quartirolo Lombardo PDO cheeses are frequently turned and sponged with water and salt solutions throughout the ripening process.
