Italian creamery, semi-soft cheese of square shape. It is made from cow's milk and the pale pink rind hardens with age and acquires reddish-gray moulds. The cheese has its name according to the region where it is being produced. This kind of cheese is made all year round, usually from full-cream milk. The cheese has a slightly crumbly, lumpy center. Quartiolo Lombardo can be eaten at various stages of ripening. When young, the cheese has a lemon- fresh acidity. After the period of two months, the taste of the cheese reveals a fruity character. This cheese is served with salads and cold meats.