Quartirolo Stagionato DOP

Quartirolo Lombardo PDO is one of Lombardy's oldest cheeses, with origins dating back more than a thousand years. Its name comes from erba quartirola — the lush autumn grass that grows after the third hay cut of the season. Traditionally, cattle descending from the Alpine pastures would graze these rich meadows, producing milk that gave Quartirolo its distinctive character.

Produced by Ciresa, a family-owned cheesemaker in the foothills of the Italian Alps since 1927, this mature version is aged longer than the traditional fresh style, allowing it to develop greater complexity and depth. The ivory-white paste is soft yet slightly crumbly, with a thin edible rind and flavours that evolve from fresh milk and yoghurt notes into earthy, savoury and lightly mushroomy nuances.

Country of origin: Italy
Region/town: Lombardy
Source of milk: Whole or Semi-skimmed Cow’s
Texture: Soft, supple and slightly crumbly, becoming creamier with maturation
Flavour: Fresh and milky with gentle acidity, developing earthy, savoury and mushroom-like complexity as it ages
Aging time: Over 30 days

Serving suggestion: Serve at room temperature with fresh figs, sliced pear, toasted walnuts and a drizzle of wildflower honey. It is equally at home melted over soft polenta, layered onto bruschetta with prosciutto crudo, or incorporated into a traditional Lombard-style savoury tart.

Wine Pairing: Sparkling Franciacorta DOCG, a light Pinot Nero, Lugana Bianco, or a fresh Australian Pinot Gris with bright acidity.

Please note, this cheese is hand cut, and the weight may vary slightly.