Production

The cow's milk used for the Lombard Quartirolo production could be full cream or partially skimmed.
The milk is curdled by calf rennet.
When the milk is curdling, the solid part is cut in grains big as a nut and stored in square metal shapes.
In their shapes, the cheese is turned up side down several times and it is during these operations that cheese is marked in order to recognise the origin of the Lombard Quartirolo.
After the "stifling" at 26-28° degree centigrade for 4-24 hours, the cheese is salted in pickle (water and salt).
The maturation is done in a storerooms at a temperature between two and 8 degrees centigrade and at in a humidity of 85-90%, these conditions are like the caves where the Quartirolo use to mature years ago.
The Lombard Quartirolo matures for at least five days. It is in commerce as a "Mature Lombard Quartirolo" if it is seasoned for at least 30 days: in this case, the cheese has a thin rose rind.

Some recipes with the Quartirolo cheese