Montefresco seems to have its historical origins in the mountains of Valsassina, where it was commonly known as "stracchino Quartirolo," a name linked to a specific practice of local farmers known as "i bergamini." This denomination is closely tied to the original production period: at the beginning of autumn, when the bergamini return from the alpine pastures with their "stracche" (tired) herds, which were grazed to consume the last fresh forage known as "quartirola," sprouting after the third cut. This grass was rich in essences and aromas, imparting an unmistakable aroma to the milk. Today, Lombard Quartirolo is produced year-round, and the one labeled "fresco" is a more modern variant, ready to be enjoyed after just a few days of production. Montefresco is ideal as an appetizer or starter, served with crispy bread and a glass of dry white wine. Try serving it with honey or fresh fruit for a delightful flavor contrast.