Quartirolo Lombardo DOP
A soft cheese whose name comes from the term “quartirola”, which in the past identified the hay produced from the fourth cut of grass, the last cut of fresh grass before the winter.
| TYPICAL NUTRITIONAL VALUES (in 100 g of product) | |
|---|---|
| Energetic value (Kcal) | 1086 kJ / 262 Kcal |
| Fat(g) | 21,1 g |
| Of which Saturates (g) | 15,1 g |
| Carbohydrate (g) | 3,0 g |
| Of which Sugars (g) | 3,0 g |
| Protein (g) | 15,0 g |
| Salt (g) | 1,7 g |
FEATURES
Production zone
Provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Pavia, Varese.
Production period
All year
Ingredients
Pasteurized cow’s milk, salt, rennet.
Taste
Aromatic and intense.
Rind
Thin, soft, white/pinkish in colour, grey/greenish in the ripened product.
Consistency
Compact, crumbly but melting in the mouth.
Ageing
30 days minimum.
SIZES
Form
350 gr.
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