What is Quartirolo Lombardo?
A soft to semi-firm washed-rind cheese from Lombardy, made from whole or partly skimmed cow’s milk in square wheels of 1.5–3.5 kg. Sold in two versions: Fresco, aged 5–30 days, is mild, tangy, and slightly crumbly; Maturo, aged over 30 days, becomes softer and develops a more earthy character. The name comes from quartirolo, the fourth-cut autumn grass.
Taste, aroma, and texture
Fresco: slightly crumbly and moist, with a thin pinkish rind and compact white interior. Maturo: softer, more elastic, and slightly yielding near the rind. The square shape is immediately distinctive among Italian cheeses. Wheels weigh 1.5–3.5 kg.
Lactic notes are strongly dominant — fresh, clean, and creamy. Earthy notes are noticeable and develop with age into a pleasant cellar-like character. Fruity and herbal notes remain faint, while animal notes are barely perceptible. No smoky character.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Quartirolo Lombardo, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Crumbled over salads, tomatoes, or roasted vegetables.
- Served fresh on antipasti plates or snack boards.
- Used in sandwiches, focaccia, or savoury pastries.
What pairs with Quartirolo Lombardo?
Classic serving companions from the Cheesepedia catalog.
- Sourdough Bread (perfect when grilled)
- Chestnut Honey
- Fresh Pears
- Spicy Salami or Nduja
- Lavash Chips
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Quartirolo LombardoStory and origin
One of Lombardy’s oldest cheeses, historically made in autumn from the milk of cows grazing on fourth-cut autumn grass, which was believed to produce particularly rich and aromatic milk. It has held PDO status since 1996, making it one of Italy’s earlier protected cheeses.
Storage and serving
- Store in the fridge, wrapped in cheese paper or parchment.
- Air travel: suitable for short trips if sealed and kept cool.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
