Quartirolo Lombardo PDO Aged

Our Quartirolo Lombardo PDO Aged seduces the palate with its unique texture and the rich range of flavours that develop during ageing. The paste, more compact than the fresh version, features a delicate taste that evolves into more pronounced and slightly piquant notes, maintaining a surprising balance between sweetness and savouriness. The traditional techniques used in our dairy for over a century are combined with an innovative approach to ensure a product that respects PDO specifications. The quality of our Aged Quartirolo Lombardo also stems from the use of local milk and the experience of our cheesemakers.

Quartirolo Lombardo PDO Aged

Flavour

Aromatic and intense.

Aging

Minimum 30 days.

Rind

Thin, soft, pinkish-white, tending towards grey-green in the aged product.

Paste

Compact, crumbly but melting in the mouth.

For 100g of product

Energy

1086 kJ / 262 Kcal

Fats

21,1 g

of which saturated fatty acids

15,1 g

Carbohydrates

3,0 g

of which sugars

3,0 g

Proteins

15,0 g

Salt

1,7 g

Ingredients

Pasteurised cow's milk, salt, rennet.

Production Period

All year round

Production Area

Provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Pavia, Varese.

Food pairing

A typical table cheese to enjoy on its own or as a complement to pasta dishes or cold plates. It also pairs well with various types of meat, such as roasts or boiled cuts, and works nicely with fish pairings—especially grilled tuna or smoked trout.

Wine pairing

It is usually served with Lombard wines, provided they are not overly aged.

Deepening

Quartirolo Lombardo PDO is produced almost entirely in the Lombardy region using cow’s milk. Its production began in the 10th century and traditionally took place before winter, using milk from cows fed with "erba quartirola"—grass from the last annual cut, also known as the "fourth cut." Originally made almost exclusively in Valleys, over time its production spread to the plains and now occurs all year round. It is a soft table cheese that may be fresh or briefly aged. The ageing period lasts from 2 to 30 days for the fresh version and continues beyond 30 days for the Aged Quartirolo Lombardo PDO. The cheese has a square-based parallelepiped shape. The paste is generally crumbly, curdy, and moist; during maturation it becomes creamier and more compact, developing a straw-yellow colour. The rind is soft and thin, white-pink for fresh cheeses and tending towards grey-green-reddish hues in the matured ones.

Available Formats

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