Acceglio vs Quartirolo Lombardo
Acceglio
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Italy
- Place
- Piedmont
Acceglio is a fresh cow's milk cheese from Piedmont, in Italy. Makers use skimmed milk, and they produce it in summer, when milk from the mountain season is on hand. The cheese is pearly white, rindless, and meant to be eaten while it is still very fresh. The taste is lightly tangy and fragrant of milk, with no long-aged sharpness. It is a small local cheese, not a wheel built for distant trade.
Quartirolo Lombardo
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Fresh
- Rind
- Natural rind
- Country
- Italy
- Place
- Lombardy
- Status
- PDO
Quartirolo Lombardo is a soft cow's milk cheese from Italy, and the name points to Lombardy. The name is protected. Makers use whole milk, or milk that has been partly skimmed, and they sell it as a table cheese rather than a hard wheel for grating. A young piece is pale, mild, and slightly sour. With more ripening the paste turns more aromatic, a little tighter, and more ready to melt when it is warmed.