€ 178,90 for forma intera 4,5kg ca.
The Bastardo del Grappa from high-altitude represents, along with the Morlacco, the symbol of the rediscovery of mountain dairy tradition with its timeless flavor and its unmistakable taste.
Semi-hard and semi-cooked cheese, pale yellow to deep colored. Savory and persistent, with flavor and aroma featuring pronounced herbal notes. The aging can exceed one year. Production area: Massiccio del Grappa region.
Its history dates back to the 1800s. On the Pedemontana, Morlacco was primarily produced, but when environmental conditions changed with the changing seasons, cheesemakers sought to create 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 transmitted experiences and dairy techniques. "Bastardo", in reality, because sometimes a bit of goat milk was also added to the cow's milk.
Ingredienti: Latte bovino crudo, sale, caglio di vitello.
Origine del latte: Italia
Allergeni: latte e prodotti a base di latte (incluso lattosio)
Shelf life: 90 giorni
100g di prodotto contengono in media:
Valore Energetico Kcal 419
Valore Energetico Kj 1737
Grassi 35,4 di cui Acidi Grassi Saturi 22,5
Carboidrati 0,5 di cui Zuccheri 0,1
Fibre 0,0
Proteine 24
Sale 1,5
The Bastardo del Grappa alpine cheese (whole form weighing about 4.5 kg) is widely used in the kitchen to prepare first courses like pappardelle with mushrooms, second courses with meat, where it is used as a filling, and unique dishes like cauliflower pie.
It is also very good when consumed 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 preserved the art of old traditional techniques while combining them with modern procedures. It may still be called Bastardo, but we assure you it is a true prince of taste!
€ 178,90
for forma intera 4,5kg ca.
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Veneto
Bastardo del Grappa di Alpeggio Full Form
