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QUARTIROLO LOMBARDO DOP
Quartirolo Lombardo cheese has obtained in 1993 the "Denominazione di Origine Controllata" (now D.O.P., "Denominazione d'Origine Protetta") that restricts the production areas to the following regions: Bergamo, Brescia, Como, Cremona, Milano, Pavia and Varese.
This cheese takes its name from the "quartirola" grass, the grass that grew after the third cut of the hay; it's sid that this particular grass gives the cheese a distinct aroma that remained in the cheese produced in that period of the yeard, aptly called "quartiroli".
The rind, white in the fresh cheese, becomes pinkish with the prolonging of the seasoning; the dough, white and friable, with the seasoning gets softer and more fluid.
The taste is aromatic with a characteristic acidulous vein that makes this cheese ideal to couple with salads and cold dished.