Quartirolo Lombardo P.D.O.

During the transhumance, the herdsmen, also called ‘bergamini’, took the cattle up to high altitudes during the summer and then brought them back down to the valley just before autumn. Once in the valley, the cows were fed with the last blades of grass that had grown after the third cut of hay, with the so-called ‘quartirola grass’, laden with the fragrance of the summer that had just passed. The resulting cheese was called Quartirolo and sometimes also Stracchino, from the Lombard dialect ‘stracch’, meaning tired, because its processing was the last of the farmer’s day.