Cheese produced with mountain milk. Its paste is semi-cooked and ivory yellow coloured, it is easy to be cooked on a grill and its ﬂavour is strong and distinctive. Its aging lasts about 60 days, its weight is about 3 kg, it has got a parallelepiped shape and a length of 25 x 10 x 10 cm.
HOW TO COOK IT:Heat the grill at its highest temperature, cut the “QUADRELLONE” into slices of 8 to 12 cm of thickness. Put the slices on the grill and cook until the cheese is golden (for about a minute), use a spatula to turn the slices and cook them on the grill for some seconds. Cut the slices vertically into 4 or 8 small squares (if you like) and serve the golden “quadrellone” hot.