Quartirolo (Lombardo)

/kwahr-tee-ROH-loh (lohm-BAHR-doh)/

A square of cheese made with cow's milk with a PDO, similar to Bel Paese. It has a soft, smooth, creamy white paste and white rind. This cheese was traditionally made from the milk of cows that had been fed on grass cut in late summer and early autumn, but is now made all year round mainly in the area of Pavia and Bergamo in Lombardy. The curds are uncooked.

Synonyms in other languages