Quartirolo Lombardo

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Quartirolo Lombardo
Monza, Pavia and Varese
Source of milkCows
CertificationPDO
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Quartirolo Lombardo (

cow's milk, which has a Protected designation of origin
(PDO) status.

History

The beginning of its production dates back to the 10th century. Its production was seasonal, the cheese was made at the end of the summer with the milk of cows that had eaten "erba quartirola" ("grass of the fourth"), that is the grass that had grown again after the third cut.

Nowadays, it is made all year around, it has been recognised by the European Economic Community and registered in the PDP list with ECC Reg. n. 1107/96.[1]

Production area

The milk source area, the cheese production area and

Monza, Pavia and Varese
.

Description

The shape is a rectangular parallelepiped with the straight

texture
is cohesive, slightly gummy, possibly with few detachments, crumbly and it becomes more compact and soft as the ageing goes on.

The colour goes from white to straw-white, it can become more intense in the aged cheese.

The flavour is distinctive, slightly sour - aromatic in the cheese at the first ageing and more aromatic in the one at full ageing. The fat in the dry material is not less than 30% for the product obtained from

semi-skimmed milk.[2]

Production process

Quartirolo is produced with

semi-skimmed cow's milk coming from two or more milking. Coagulation is made with veal's rennet at temperature near 35 °C (95 °F) - 40 °C (104 °F) in 25 minutes. Adding of a milk starter culture
is allowed, done exclusively at the same cheese factory where the milk is worked.

The breaking of the curd is done at two separate times and controlled by the acid evolution of the whey. At the end of the second breaking, the clumps are the size of a hazelnut. The diary mass, mixed with whey, is put in moulds and then stewed at 26 °C (79 °F) - 28 °C (82 °F) for 4 to 24 hours. Salting is done dry or in a brine bath.

soft
curd, later than 30 days the product is sold as aged "Quartirolo Lombardo".

No treatment of the rind is allowed.[2]

Nutritional value

Quartirolo Lombardo
Nutritional value per 100 g (3.5 oz)
Energy1,240 kJ (300 kcal)
0 g
24.5 g
18,5 g
VitaminsQuantity
%DV†
Vitamin A equiv.
37%
336 μg
Riboflavin (B2)
17%
0.220 mg
MineralsQuantity
%DV†
Calcium
44%
572 mg
Magnesium
5%
21.8 mg
†Percentages estimated using US recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation from the National Academies.[4]

See also

References

  1. ^ (in Italian) Disciplinare di produzione della Denominazione di origine del formaggio "Quartirolo lombardo" DPCM 10 maggio 1993 – Gazzetta Ufficiale n. 196 of 21 August 1993
  2. ^ a b Source: (in Italian) art.3 disciplinare di produzione del Quartirolo Lombardo
  3. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
  4. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link
    )

External links
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