Cremoso cheese vs Quartirolo Lombardo
Cremoso cheese
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Fresh
- Rind
- No rind
- Country
- Argentina
Cremoso cheese is a soft cheese from Argentina, made with cow's milk and sometimes a little cream. The Spanish word means creamy, and the paste is white, smooth, and moist. There is no real rind, and the cheese is sold in vacuum packed blocks for slicing. The taste is mild, lightly salty, and lactic. It is an everyday cheese in Argentina, used both on the table and in hot dishes.
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.