Quartirolo Lombardo

Quartirolo Lombardo is a square-shaped cow’s milk cheese from the Lombardy region in northern Italy. With a history dating back to the tenth century, it originally came from the milk of cows fed on the fourth cut of grass, known as "erba quartirola". Today, it is produced under PDO (protected designation of origin) rules established in 1993 by thirty-one cheese factories between the Po River plain and the pre-Alpine valleys of Bergamo and Lecco.

Types and Production

There are two main types of Quartirolo Lombardo: fresh and aged. The fresh variety matures for at least five days, while the aged variety matures for more than thirty days. The cheese is made using full-fat or, less commonly, part-skimmed cow’s milk, with added starter and calf rennet. The curd is broken down twice into small granules, then transferred into traditional molds. It is kept in warm, humid rooms for up to twenty-four hours.

Salting is done either dry or in brine. The cheese is then aged at temperatures between 36–46°F (2–8°C) with 85–90 percent humidity. Quartirolo Lombardo typically has a square shape, measuring 7–8.7 inches wide and 1.6–3.1 inches high, and weighs between 3.7–7.7 pounds. The paste is white and firm with a fine, granular texture that softens as it ripens. Initially rindless, the cheese develops a pinkish rind with prolonged aging. The taste is slightly sour and aromatic in its fresh form, becoming more intense with age.

History and Origin

Quartirolo Lombardo's production dates back to the 10th century. It was historically made at the end of summer with milk from cows that had grazed on the fourth growth of grass. Modern production happens year-round, with recognition from the European Economic Community and inclusion in the PDO list in 1993. The cheese is produced in the provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milan, Monza, Pavia, and Varese.

Characteristics

Quartirolo Lombardo is rectangular and has a thin, soft rind that starts white-pink and turns gray-green with age. The cheese's texture is cohesive and slightly gummy, becoming more compact and soft as it ages. Its color ranges from white to straw-white, and it has a distinctive, slightly sour flavor that becomes more aromatic as it matures. The cheese has at least 30% fat in dry matter for semi-skimmed milk versions.

Production Process

Quartirolo Lombardo is produced using whole or semi-skimmed cow’s milk from two or more milkings. Coagulation is done with veal rennet at temperatures between 95-104°F in about 25 minutes. A milk starter culture may be added at the cheese factory. The curd is broken twice to hazelnut-sized clumps and mixed with whey before being put into molds. The cheese is stewed at 79-82°F for 4 to 24 hours. Salting is done either dry or in brine.

Cheese ripening occurs at temperatures between 36-46°F with 85-90% humidity. Fresh Quartirolo Lombardo ages for 5 to 30 days, while aged versions mature for over 30 days. No rind treatment is allowed during aging.

Flavor and Texture

The cheese has a firm, white paste with occasional small, irregular holes. The texture softens during ripening. Fresh Quartirolo Lombardo has a distinctive, slightly sour taste with a mild aroma. The flavor becomes more intense and aromatic as the cheese ages.

Uses and Serving Suggestions

Quartirolo Lombardo is an excellent ingredient in many dishes. It can be used in mousse with truffle and honey sauce, quiche Lombarda, or simply enjoyed on its own with extra-virgin olive oil, nuts, apples, or grapes. It pairs well with white wines and beer, as well as green tomato chutney and fresh fruit.

Important Facts

Country of Origin	Italy
Specific Origin	Lombardy region, between Po River and pre-Alpine valleys of Bergamo and Lecco
Certification	PDO (1993)
Milk Type	Cow's milk
Rind	Initially rindless, pinkish with aging
Texture	White and firm, granular, softens with ripening
Flavor	Slightly sour, aromatic
Colors	White
Forms	Square-shaped
Age	Fresh: ≥5 days, Aged: >30 days
Rennet Type	Calf rennet