The Quartirolo history

We know that the Lombard Quartirolo was produced, since the X century. Once upon a time, it belongs to the great family of the Lombard cheese square shaped called "stracchini" and its name was "stracchino quadro". It made a name of itself as a "Quartirolo" when the cattle breeding became transhumant: in a shepherd's hut during the summer, in plain during the winter. In September after a long period in high altitude, cows are close in their stables. The Lombard cowboys use to let them eat the grass born after the third summer cut called in fact "quartirola" grass. This was the last fresh grass before winter but the most aromatic of the year. Nowadays the Lombard Quartirolo is not a seasonal product and its production area is in a large side of Lombardy. However, we have to say that its techniques productions are still the same.

Some recipes with the Quartirolo cheese