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Mature quartirolo 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
Taste: 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
Milk: skimmed, raw or pasteurised, cow’s milk
Production method: artisan and industrial
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 5 days
Production period: throughout the year
Fats: 30% F-Dm
Weight: k1.5-3.5 g
Size: base 18 x 22 x 18-22 cm, h. 4-8 cm
Producers: dairies in the seven Lombardy provinces