Quartirolo Lombardo DOP

This cheese is an excellent example of the Lombard- area cheese making tradition that undoubtedly traces its origins far into the past. Indeed, its name derives from a speci c historical farming custom: it was once made using quartirola grass, the fourth new growth after the third cutting of the year that the cows grazed on after returning from their summer pastures. Today, however, Quartirolo Lombardo is produced all year round. It has a solid, slightly lumpy, crumbly paste that sometimes displays small cracks, white in color and without a rind. It has an intense milky avor rendered pleasantly fresh by a slightly tangy aftertaste. This cheese is aged approximately 5 days.