The research and selection of the typical flavour of Italian and foreign products of excellence is the primary goal that Quartiglia strives for every day. The cheese sector is perhaps the part of the established business that best reflects this continuing research. Through its selection of valuable cheese the Quartiglia Group is able to guarantee a personalized service for the various types of restaurant. Caciotta Goat’s milk cheese Girgentana Lumia, Tuma Ammucciata cheese, the Gregorian soft cheese of Scanno, the Pecorino cheese of Farindola, are just some of the typical cheeses in our assortment.
Abbiamo oltre 170 referenze di formaggi nel nostro assortimento.
Caciotta Lumia cheese is made of pasteurized milk of girgentana goat, this kind of animal is unmistakable for its long spiral horns. The cheese made of its milk is raw cheese, medium-soft and low in cholesterol. Also indicated in cases of intolerance to cow’s milk cheese, this cheese is wrapped in the refined and fragrant lemon leaves and aged from 4 to 6 weeks. Its flavour is sweet and delicate but it depends on aging. What makes this cheese special are the notes of herbs and dried fruit as well as the scent of Lemon blossoms. The Lumia cheese is extremely versatile, excellent to be served as an appetizer, but it can also be the special ingredient of several recipes.Continua a leggere
Pecorino cheese of Farindola
Well known in Roman times as “cheese of Vestini”, the cheese is one of the oldest and the most popular dairy products of Italian cuisine, according to tradition, its special feature is the use of pig rennet. Produced exclusively by women, according to the dictates of the ancient recipe, each cheese is labeled by the manufacturer and also shows the name of the woman who made it.Continua a leggere
Tuma ammucciata cheese
The recipe of this cheese owes its origin to a very specific need: to hide and preserve food from looting invaders during times of war. Yesterday and today, the Tuma Ammucciata cheese is made using the same process that the cheese is immersed in liquid gypsum and seasoned at room temperature.Continua a leggere
He ran away from school to bring the sheep in the pasture, his great passion earned him the title of “Master of the cheese.” The great passion of the master Gregorio for his animals, requiring this special recipe that has been able to cleverly rework one of the best products of the tradition of the Valley of Sagittarius. The cheese maker Gregorio enchants the palate with this soft cheese, happy combination of the fresh sheep milk and the technique of production is called lactic coagulation.Continua a leggere
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