Quattro Madonne is a dairy farm cooperative located in the heart of Emilia Romagna, Italy. The cheese is made using traditional methods that have been perfected over centuries, and is esteemed for its use of high-quality milk from cows grazing in the Emilia-Romagna, Lombardy, and Piedmont regions of Italy. It adheres to highly regulated traditional production methods, and its PDO certification (Protected Designation of Origin) ensures authenticity. 

Once the milk is collected, it is skimmed, heated, and curded, and then cooked at a controlled temperature for a precise amount of time. The curds are transferred into round molds lined with cheesecloth, where the additional whey is strained. They are salted for several weeks, and then moved to aging rooms and stored on wooden shelves for a minimum of 12 months; sometimes up to 72 months. This creates an exceptional flavor profile with nutty and savory notes, a granular texture with crunchy crystals, and a sharp, umami aftertaste. Quattro Madonne has earned recognition and awards in international cheese competitions, making it a favorite worldwide.