Quartirolo

When one thinks of Italian cheese, it's often the first thing that comes to mind. But Quartirolo, which is not as well known outside Italy, is a unique cheese that few are aware of. Its texture and flavor make it unlike any other Italian cheese, making it the perfect addition to any culinary creation.

Quartirolo


Quartirolo has a soft, creamy, buttery texture that is almost akin to a ricotta, while its nutty, salty, slightly sweet flavor is a combination of sheep and cow's milk. It is aged somewhere between two and six months, giving it a unique depth of flavor.

The name Quartirolo is derived from a small wheel of cheese you'd find in Italy, usually about the size of an orange. It has a distinctively special shape and appearance, with a thick circumference and light yellow-orange color.

In terms of culinary uses, Quartirolo is ideal for snacking and can be eaten either with bread or on its own. It also pairs well with cured meats, artichokes, and pickles, making it a great addition to a charcuterie board. The smooth and creamy texture also makes for a delicious topping for pizzas and pastas. For something different, try adding it to your favorite risotto or mashed potatoes recipes.

Quartirolo is an excellent cheese to have in your kitchen and offers a unique flavor profile that you won't find in many other Italian cheeses. Whether you’re looking for a unique snack, or a unique topping for a dish, Quartirolo is an option well worth exploring.

Quartirolo recipes

Amazing Quartirolo recipes sourced from the web.

ARCHAEOLOGY OF CHEESE – Quartirolo Lombardo


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Cooking time:
Chef's Mandala

Ham and Quartirolo Cheese Spread


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Cooking time:20 min
La Cucina Italiana

Formaggio quartirolo in padella


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Cooking time:2 min
Ricette di Gabri

The origin of Quartirolo

The origins of Quartirolo may be as complex and nuanced as the cheese itself. This delectable Italian delicacy has been around for centuries, with debate still lingering among cheese aficionados on the precise origin story.

For some, Quartirolo was borne from the rolling hills of Lombardy, where cheese makers crafted it in near-sacred reverence. If this is indeed the case, it would stand to reason that Quartirolo was produced as a simple ingredient designed to give hearty meals a boost of flavor and texture.

Alternatively, some believe that Quartirolo could have originated from the alpine cheeses of Piedmont, produced as a more dainty morsel made to be enjoyed by the aristocracy of the era. While this theory lacks an overall consensus among gastronomic experts, some point to certain stylistic similarities between Piedmontese cheeses and Quartirolo as suggesting a plausible link.

Regardless of where exactly Quartirolo hails from, its popularity only continues to grow. Today it's found in dishes ranging from omelets to pastas, its unique flavor and creamy consistency giving them a taste like no other. And the best part? Quartirolo is surprisingly easy to make, requiring little more than rennet and fresh milk.

So, while the exact origin of Quartirolo may remain elusive, one thing is for certain: we can thank the enterprising cheese makers of Italy (wherever they may be) for bestowing us with this truly sublime delicacy.

FAQs about Quartirolo

How to make Quartirolo cheese?

Quartirolo cheese is a firm, semi-soft Italian cheese made from cow’s milk. It is aged for at least three months and has a flavor that is slightly sweet, nutty, and slightly sharp.

Making Quartirolo cheese requires the following steps:

1. Heat the milk - Place 10 liters of raw cow's milk in a stainless steel pot and heat it to 35°C (95°F).

2. Add the starter culture - Sprinkle the surface of the warm milk with 2 grams of thermophilic starter culture and mix it in with a spoon or whisk.

3. Add the rennet - Dilute 1 ml of rennet in 10 ml of cold water, then add it to the milk and mix it in for 1 minute.

4. Allow the milk to set - Cover the pot and allow the milk to set for 45 minutes at a constant temperature of 35°C (95°F).

5. Cut the curd - Use a long knife to cut the curd into small cubes, about the size of a pea.

6. Cook the curds - Place the pot back on the stove and heat the curds to 44°C (115°F). Stir gently as the temperature rises. When the temperature reaches 44°C (115°F), keep stirring for another 5 minutes.

7. Drain the whey - Line a colander with cheesecloth and pour the curds into it. Allow the whey to drain off for 30 minutes.

8. Press the curds - Place the curds in a round cheese mold lined with cheesecloth. Press the curds lightly with your hands to remove any remaining whey.

9. Salt the cheese - Sprinkle the curds with coarse sea salt and mix it in with your hands.

10. Age the cheese - Place the cheese in a cool, dry place and allow it to age for 3-4 months. Flip the cheese once a week.

Is there Italian feta cheese?

Yes, there is Italian feta cheese. It is typically made from sheep's milk or a combination of sheep's and goat's milk, and is usually aged for one to three months in brine.

Types of Quartirolo

When it comes to Italian cuisine, there are few dishes that can compare with the heavenly deliciousness of Quartirolo. This lusciously creamy cheese is one of the most versatile and interesting foodstuffs used in Italy, and is even more of a delight when you learn how many different varieties of Quartirolo are available.

It all starts with the original Quartirolo, which is a type of soft cheese made from curdled milk and cream. It has a slightly fluffy consistency and a sweet taste, with a hint of nuttiness. This variety is often used as a topping for pizza, salads, and other dishes, but it can also be enjoyed all on its own. Another popular variety is quartirolo Lombardo, which is made with sheep’s milk rather than cow’s milk. This version is a bit harder, and has a sharper flavor. It’s a great choice for those who prefer a bit more of a bite in their cheese.

There are also some other, more unusual varieties of Quartirolo that are beginning to gain popularity. For example, there is quartirolo di pecora, made from goat’s milk. This cheese has a unique tangy flavor with a slightly sour finish. Similarly, quartirolo affumicato is made with smoked milk, which gives it an intriguing smoky flavor. And finally, there’s the quartirolo di capra, which is made with goat’s milk, and has a pleasantly mild taste.

Quartirolo is a truly delightful cheese that can add a new twist to all your favorite recipes. Its versatility means that it can be used in both sweet and savory dishes, making it a great addition to any kitchen. So why not give it a try? With so many different types to choose from, you’re sure to find a Quartirolo that tickles your fancy.