Documentary evidence of Quartirolo goes back to the tenth century when it was known as stracchino quadro. Quartirolo Lombardo is an uncooked, soft cheese made from whole cow's milk. It is shaped as a rectangular block 18-22 centimetres long. Its weight varies from 1.5 to 3.5 kilos.

       The cheese is ripened over a period of five to thirty days to obtain a soft variety. If ripening is prolonged beyond 30 days, the cheese is marketed as Quartirolo Lombardo Maturo (ripened). The rind is thin, soft and pinkish-white for briefly-ripened varieties, or grey-green and red for the more mature version.

       The cheese has a slightly rubbery consistency which becomes softer and more close-textured as it ages.

       The production zone of Quartirolo Lombardo encompasses all the lands within the provinces of Brescia, Bergamo, Como, Cremona, Lecco, Lodi, Milan, Pavia and Varese.

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