Quartirolo’s history is closely intertwined with the oldest agricultural cycles of the territory located between the Po Plain and the pre-Alpine valleys, between Bergamo and Lecco. It is a story of love and dedication. Its origins can be traced back to the 10th century CE, when local shepherds would herd their cattle to the mountains in the summer months until the beginning of autumn, to make sure that the animals always had fresh grass to eat.When they returned to the plain, the cows found a prize: “quartirola” grass, i.e. “the fourth grass”, grown after the third cut of the hay. It was an end-of-season grass, short and thick, imbued with the scents of the summer just passed, which gave the cows’ milk a very aromatic scent. The cheese made from this milk was therefore Quartirolo, as a tribute to the last blades of fresh grass before winter.