Excellence of the Lombard dairy production.
The term "quartirolo" derives from the dialectal name used to indicate the grass grown after the third cut, the quartirola, which the cows ate at the end of the summer transhumance. Today, the production is continuous throughout the year.
The paste is solid, slightly lumpy and crumbly, sometimes with small detachments; intense white color and no rind.
The lactic flavour is intense with a slightly acidic aftertaste that gives it freshness.
The seasoning is about 5 days long.