Bastardo del Grappa is a traditional cheese produced in the foothills of Monte Grappa massif and in the provinces of Treviso, Belluno, and Vicenza, in Italy. Bastardo del Grappa is a certified PAT cheese qualifying it as a genuine Italian product.
The history of the semi-fat cheese "bastardo" dates back to 800 AD, a time in which it was produced in the pastures of the Veneto region. It is so named because of the milk, with the addition of goat's milk in its composition, can not be turned into Morlacco cheese. Although the story also shows that the name derives from the fact that at one time it was also produced with goat, sheep and cow's milk.
Areas of production
Bastardo del Grappa is a produced related genuinely to the area of Monte Grappa massif and around Borso del Grappa, Crespano del Grappa, Paderno del Grappa, Possagno, Cavaso del Tomba, Alano di Piave, Quero, Feltre, Seren del Grappa, Arsiè, Cismon del Grappa, San Nazario, Solan, Pove del Grappa, and Romano d'Ezzelino.
Process of production
After the milk is collected in the morning, it is left to rest overnight in a cool place. The fat is removed in a caldera of copper and the milk mixed, heated to a temperature ranging between 38 to 42 °C (100 to 108 °F), all in constant motion. Then rennet is added, which helps the whey from the cheese to coagulate into a large, soft ball. The procedure continues with the caldera reheated to 40 to 45 °C (104 to 113 °F). The curd is then pressed mildly in wooden molds, and purged for 24 hours.