Quartirolo comes from the term Erba Quarirola, which means "the best part of the grass season", grass grown at the end of summer. Traditionally, this cheese was made from the milk of animals feeding on this grass and was considered to have more fragrance and flavor. Quartirolo was awarded DOP status in 1993 and has a close relationship with Taleggio. The main difference is that Quartirolo is made of skimmed milk and starts with lactic coagulation, which gives a light chalky texture. It is strong aroma but mild on the palate, with a highly intense and slightly tangy flavor.
A little history
Ciresa's history began almost 100 years ago, in 1927, founded by Giovanni Ciresa, and is now a third-generation company. Giovani, the grand father, started his journey by sourcing cheese from the Valsassina area. Then, when the business became successful, he built a cave to age the selected cheese. After the success of the Giovanni, his sons Vittorio and Alfredo took over the company and started producing the cheese themselves. Vitorrio and Alfredo now help both of their children who took over a well-known Gorgonzola factory to expand their selection with a range of blue cheese.*DOC = Denominazione di Origine Controllata (Controlled Designation of Origin)