Bastardo del Grappa di Alpeggio Full Form

Bastardo del Grappa di Alpeggio Full Form

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.

Why is it called Bastardo

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.

Bastardo del Grappa di Alpeggio Full Form: How is it produced

Azienda Agricola Ceccato, Veneto

Ingredients Bastardo del Grappa di Alpeggio Full Form

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

Nutritional values

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