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Quartirolo is a soft, crumbly cheese with a slightly sour tang. Cultures found in the cheese are Streptococcus thermophilus and Lattobacillus bulgaricus.
Made in Lombardy, Northern Italy, it is made in 3 inch (7 1/2 cm) squares or in a rectangular shape 7 to 9 inches (18 to 22 cm) long, weighing from 3 1/3 to 6 1/2 pounds (1 1/2 to 3 kg.)
Inside, it is a very pale straw colour with a thin, pinkish-white rind on the outside. If the cheese is allowed to age, it becomes more yellowish inside, and gets creamy under the rind. The rind in turn becomes wrinkled with a mould on it that is greyish-green turning to greyish-red the longer it is allowed to age.
There are two versions: an aged one, and a fresh one called "Quartirolo Fresco" that is aged only 1 week. The cheese is usually, though, aged 40 days.
Quartirolo is made from unpasteurized whole or semi-skimmed cow's milk.
The milk is heated to 82 F (28 C), then calf's rennet is added to curdle it. The curds are salted, then packed in square moulds, then unmoulded and set to age on rye straw in refrigerated rooms.
Originally, the milk came from two separate milkings, and the cheese was aged in caves
Quartirolo Cheese received its European PDO in 1996. Regulations for making the cheese are administered by the Association for the protection of the Quartirolo Lombardo.
Nutrition
Per 3 1/2 oz (100 g) Quartirolo Cheese contains 300 calories for the whole milk version, 215 calories for the semi-skimmed.
Storage
Store Quartirolo Cheese in the fridge wrapped in tin foil.
Language Notes
Quartirolo Cheese used to be made in September and October. The grass at this time of year was referred to as "quartirola," meaning "fourth cutting," thus, the name, "Quartirolo."
Also called:  Quartirolo (Italian)
See Also
Protected Designation of Origin
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Blue Cheeses, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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