€ 39,90 for porzione da 1kg ca.
The Bastardo del Grappa from the alpine area represents, along with Morlacco, the symbol of the rediscovery of mountain dairy tradition with its timeless flavor and unmistakable taste.
Semi-hard and semi-cooked cheese, straw yellow and intense color. Savory and persistent, flavor and aroma with distinct herbaceous notes. The aging can be over a year. Production area: Massif of Grappa.
Its history dates back to the 1800s. In the Pedemontana region, Morlacco was predominantly produced, but when environmental conditions changed with the advancing seasons, cheesemakers sought to produce a different cheese, inspired by the processing of Asiago d'Allevo or Montasio. It is called "Bastardo" precisely because it is neither one nor the other, but rather a hybrid of passed-down experiences and dairy techniques. "Bastardo," in fact, because sometimes cow's milk was also mixed with a bit of goat's milk.
Ingredients: Raw cow's milk, salt, calf rennet.
Origin of milk: Italy
Allergens: milk and milk-based products (including lactose)
Shelf life: 90 days
100g of product contains on average:
Energy Value Kcal 419
Energy Value Kj 1737
Fat 35.4 of which Saturated Fatty Acids 22.5
Carbohydrates 0.5 of which Sugars 0.1
Fiber 0.0
Proteins 24
Salt 1.5
The Bastardo del Grappa cheese (in a one-kilogram portion) is widely used in cooking to prepare first courses like pappardelle with mushrooms, second courses of meat, where it is used as a filling, and unique dishes like cauliflower pie. It is also very good when eaten raw as an appetizer or fried or grilled. With some bread and a good glass of wine, it has represented the snack or dinner for many shepherds and farmers.
The product made today has maintained the art of old traditional techniques while combining them with modern procedures. It will be called Bastardo by name, but we assure you that it is a true prince in flavor!
€ 39,90
for porzione da 1kg ca.
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Veneto
Alpine Grappa Bastard 1kg
