This article needs culinary information about the cheese - anyone?
(one use looks interesting and have to try -
Robfwoods (talk) 04:46, July 27, 2014 (UTC)
Tried the Quartiolo-Lombardo in place of Ricotta (and together with Mozzarella) in an 'own Lasagne recipe' and can say very good indeed - more 'tangy bite' than the Ricotta - not necessarily 'better' - just nicely different.