€ 20,50 for porzione da 500g ca.
The Bastardo del Grappa from the alpine pastures 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 in color and deep. Savory and persistent, with taste and aroma featuring pronounced herbal notes. The aging can exceed one year. Production area: Massiccio del Grappa.
Its history dates back to the 1800s. In the Pedemontana area, Morlacco was predominantly produced, but when environmental conditions changed with the 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 an 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.
Cow's milk, goat's milk, natural rennet, sea salt
100g of product contain on average:
Energy Value Kcal 419
Energy Value Kj 1737
Fats 35.4 of which Saturated Fatty Acids 22.5
Carbohydrates 0.5 of which Sugars 0.1
Fiber 0.0
Protein 24
Salt 1.5
The Bastardo del Grappa mountain cheese (in a 500 gram portion) is widely used in the kitchen 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 of many shepherds and farmers.
The product made today has preserved the art of old traditional techniques while merging them with modern procedures. It may be called Bastardo, but we assure you it is a true prince of flavor!
€ 20,50
for porzione da 500g ca.
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Veneto
Alpine Grappa Bastardo 500g
