Quartirolo Lombardo DOP
Quartirolo Lombardo
A soft cow's-milk table cheese made from at least two milkings: the first whole, the later ones optionally skimmed. The name comes from the quartirola, the fourth cut of autumn grass the cows grazed on.
Designation
- Certification
- DOP
- Category
- Cheeses
- Registered
- 1996 (Reg. CE n. 1107 del 12.06.96)
Where it is made
The provinces of Brescia, Bergamo, Como, Lecco, Cremona, Milano, Lodi, Monza e della Brianza, Pavia and Varese.
How it is made
Milk may be raw or pasteurised. The first milking must go in whole; the second and any later ones may be partly skimmed.