Quartirolo Lombardo cheese
The entire territory of the provinces of: Brescia, Bergamo, Como, Cremona, Milan, Pavia and Varese, forming a continuous area.
The etymology of the name reflects the traditional use of a particular type of seasonal fodder (autumnal) found in the flat areas of the region of Lombardy. Although dairy farming has evolved over the years, the techniques used to process the milk have remained the same, according to established local practices.
The curd, obtained from whole or semi- skimmed cows' milk undergoes two cuttings and is transferred to special moulds where it is drained and salted and then it is ripened in a place with the correct temperature and humidity levels.
The natural factors are connected with the climatic conditions which affect both the characteristics of the fodder used to feed the dairy cows and the maturing processes of the cheese. As for the human factors involved, the product is traditionally consumed in the area of production and is made according to a technique unchanged with time, based on local practices.
Reference The European Commission
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Quartirolo Lombardo cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Quartirolo Lombardo cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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