This summer, the big screen brought Ulysses back to us. Christopher Nolan's movie "The Odyssey," starring Matt Damon as the hero of Ithaca, filled theaters with its epic narrative of travel. 

Ulysses leaves Troy without knowing how many stops, islands, or trials stand between him and home—yet he sets sail anyway, because every great journey requires a first step.

Our September journey begins the exact same way: with a departure. Providing our starting signal is Arrigoni's Quartirolo Lombardo PDO, a cheese with a journey written right into its name. 

"Quartirolo" derives from "quartirola",  the grass from the final harvest before winter—the fourth cutting, precisely. 

A name that speaks of transition, a seasonal threshold, and the start of something new.

Origins Dating Back to the 10th Century

The story of Quartirolo Lombardo PDO is itself a journey back through time.

Its origins date back to the 10th century in the valleys of Lombardy, where cheesemakers utilized milk from cattle fed on "quartirola" grass just before winter's arrival. 

Production was tied directly to seasonal rhythms, serving as a pastoral rite of passage.

Over time, this tradition expanded beyond the mountain valleys into the plains, making Quartirolo Lombardo PDO available year-round—a geographical expansion that broadened its reach without diluting its identity.

From Curd to Table: A Journey in Stages

Crafting Quartirolo Lombardo PDO also follows a sequence of precise steps:

• Coagulation: Begins with whole milk, coagulated by adding rennet.
• Cutting the Curd: The curd is carefully cut and transferred into molds that define its characteristic shape.
• Stewing (Stufatura): The cheese undergoes this process for several hours, which is crucial for developing the proper acidity.
• Aging (Stagionatura): The final leg of the journey, completing its flavor and texture—ranging from 2 to 30 days for fresh Quartirolo, and over 30 days for aged Quartirolo Lombardo PDO

A Versatile Travel Companion

Fresh, with a compact paste and a delicate, slightly tart flavor, Quartirolo Lombardo PDO makes an ideal culinary partner. It easily adapts to countless paths, from summer salads and savory tarts to quick appetizers and main pasta dishes.

Here is a quick, simple recipe to enjoy Quartirolo Lombardo PDO on the go: Salad with Quartirolo, Celery, and Langhe Hazelnuts.

Ingredients (Serves 4)

• 200 g Quartirolo Lombardo PDO
• 50 g hazelnuts
• 1 heart of celery
• 1 Granny Smith apple
• ¼ cauliflower
• 5–6 radishes
• Lemon juice
• Extra virgin olive oil
• Salt and chili pepper, to taste

Instructions:

Dice the Quartirolo and season with oil, salt, and chili pepper. 

Clean, wash, and thinly slice the celery. Peel the apple, quarter it, and slice it thinly. 

Thinly slice the cauliflower florets (along the grain) and the radishes. 

Combine the vegetables and toss with a lemon vinaigrette (citronette). 

Add the cheese and hazelnuts to the vegetables, toss gently, and serve on a platter.

Original recipe by Romana and Giada Bosco (AICI – Association of Italian Cooking Teachers).