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Val Biandino Quader Cheese


The name of ‘Quader’ cheese derives from its square (‘quadrato’) shape and it is produced by cheese makers working in the Pizzo dei Tre Signori area.  It belongs to a wider family of uncooked cheeses typically made in higher Lombardy and it represents a niche production, preserving unchanged its original characteristics of an artisan, mountain cheese made with the milk of pasture grazing animals.

Organoleptic characteristics
Aspect and texture: soft, yielding, ivory or yellow paste, more melting towards the edges. Rare holes and a damp reddish rind
Taste: very intense and penetrating
Serving suggestions: Red wines. Green tomato chutney. Fresh fruit (Williams pears). Soft bread or rolls.
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least 40 days
Production period: summer
Fats: 48 % F-Dm
Weight: 1 – 1.5 kg
Size: base 20 x 20 cm, h. 5-10 cm
Producers: artisan dairies in higher Lombardy