Quartirolo Lombardo DOP cheese Calories

Quartirolo Lombardo DOP cheese is mild, milky and slightly tangy when young. As it matures, it becomes firmer and develops a more pronounced, savory flavor, so the taste varies with its age.

They are both Lombard cow’s-milk cheeses, but Quartirolo Lombardo DOP cheese is generally milder and less pungent than Taleggio. Quartirolo also has a softer, fresher character, while Taleggio is known for its stronger aroma and richer flavor.

DOP means Protected Designation of Origin. For Quartirolo Lombardo DOP cheese, the designation indicates that its production is tied to a defined region and must follow the applicable production standards.

Quartirolo Lombardo DOP cheese is made by curdling cow’s milk, draining the curds in molds and allowing the cheese to mature. It is a processed cheese in the ordinary sense of being made from transformed milk, not necessarily an ultra-processed food.

Yes, the natural rind on Quartirolo Lombardo DOP cheese is generally edible. You can remove it if you dislike its texture or flavor, and you should avoid eating any rind that has a non-edible coating.

Serve Quartirolo Lombardo DOP cheese with bread, in a salad, or alongside vegetables and cured meats. Letting it sit out briefly before serving helps its soft texture and delicate flavor come through.

Keep Quartirolo Lombardo DOP cheese refrigerated and wrap it in cheese paper or place it in a covered container to limit drying and odor transfer. Once opened, use it while its texture and fresh flavor are still at their best.

Quartirolo Lombardo DOP cheese softens readily when heated, making it useful in warm sandwiches, savory bakes and vegetable dishes. It may turn creamy rather than hold a firm shape, so add it near the end of cooking when you want its flavor to remain noticeable.

For a similar soft texture, try stracchino or crescenza in place of Quartirolo Lombardo DOP cheese. Both work well in sandwiches and simple dishes, though neither has exactly the same mildly tangy flavor.