€ 8,20 for porzione da 200g ca.
The Bastardo del Grappa of alpine pasture represents, along with Morlacco, the symbol of the rediscovery of pedemontana dairy tradition with its timeless flavor and unmistakable taste.
Semi-hard and semi-cooked cheese, straw yellow color and rich. Savory and persistent, taste and aroma with strong herbaceous notes. The aging can be over a year. Production area: Massiccio del Grappa area.
Its history dates back to the 1800s. In the Pedemontana area, Morlacco was mainly 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 an hybrid of transmitted experiences and cheese-making techniques. "Bastardo", in reality, because sometimes a bit of goat's milk was also added to the cow'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
Fat 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 alpine cheese (in a 200 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 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 by blending them with modern procedures. It may also be called Bastardo, but we assure you it is a true prince of flavor!
€ 8,20
for porzione da 200g ca.
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Veneto
Bastardo del Grappa from alpine pastures 200g
