Quartirolo Lombardo DOP

‘Quartirolo’ literally means ‘made with the fourth grass’ – grass grown after the third hay cutting at the beginning of the autumn.  Quartirolo was awarded with denomination of protected origin (DOP) status in 1993 and is a close relation of ‘Taleggio’ and the differences between the two cheeses are mainly due to the skimming of the milk. The Quartirolo version that is currently called ‘mature’ is ripened for at least 40 days and its appearance is very similar to Taleggio. However, today, the fresh or ‘soft paste’ version is better known to the public due to its low fat content.

Organoleptic characteristics

Aspect and texture
compact, ivory paste, with no rind a very few holes. The ripened version has a more melting paste on the edges and a reddish rind
fresh and sharp with more aromatic flavours when ripened
Serving suggestions
White wines and beer. Green tomato chutney, aubergine preserve. Fresh fruit (Williams pears). Soft bread and rolls.

Technical characteristics

skimmed, raw or pasteurised, cow’s milk
Production method
artisan and industrial
uncooked, not pressed
at least 30 days
Production period
throughout the year
30% F-Dm
k1.5-3.5 g
base 18 x 22 x 18-22 cm, h. 4-8 cm
dairies in the seven Lombardy provinces
Whole cheese code
Cutted cheese code

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.