Quartirolo Lombardo is a soft cow's milk cheese with PDO status. Its history dates back to the 10th century, produced seasonally using milk from cows grazing on "erba quartirola". Today, it's made year-round and recognized by the EU as a DOP product.
It originates from areas including Bergamo, Milan, and Pavia in Italy. The cheese has a rectangular shape, a thin and delicate rind that changes colour from pinkish-white to reddish-grey and green hues with age. Internally, the cheese's texture is cohesive and delicately granular, occasionally presenting small detachments that lend it a slightly crumbly nature. Over time, as ageing progresses, its consistency transforms, becoming both denser and softer. Also, the flavour changes from mildly acidic to more aromatic with age.