‘Quartirolo’ literally means ‘made with the fourth grass’ – grass grown after the third hay cutting at
the beginning of the autumn. Traditionally, this cheese was made from the milk of animals feeding on this grass and was thought to have more fragrance and flavor. Quartirolo was awarded with DOP status in 1993 and is a close relation of ‘Taleggio’. The main difference is that Quartirolo is made from skimmed milk. While younger versions of Quartirolo are more common, aged cheeses – Quartirolo Maturo – are aged a minimum of 40 days and develop a denser texture, more complex flavor, and pungent aroma.