The history of Quartirolo is closely intertwined with the oldest agricultural cycles of the area located between the Po plain and the pre-Alpine valleys, between Bergamo and Lecco, and it is a story of love and dedication.
Its origin dates back to at least the 10th century AD, when shepherds in the area would take their livestock to the mountains in the warm months until early autumn to make sure that the animals always had fresh grass to eat.
Upon their return to the plains, the cows would find a prize: quartirola grass, or fourth, grown after the third cut of hay.
This was an end-of-season grass, low and thick, imbued with the scents of the summer that had just passed, which gave the cows’ milk a very aromatic scent.
The cheese made from this milk then took the name Quartirolo, in homage to the last fresh blades of grass before winter.