Bastardo del Grappa Cheese DOP 250g
Regular price €4,30
INGREDIENTS: Pasteurized cow's milk, salt, rennet, lactic ferments.
The product is sold with a tolerance of +/- 10% as it is cut on the moment from the whole shape to ensure the greatest possible freshness.
Classic cheese of Venetian production, takes its particular name since it is an intermediate processing between Asiago Pressato and Asiago d'Allevo In the dairy process, evening milk and milk from the next morning are used, mixed together to give life to the cheese.
Appearance: Light color, sparse and small eyes, rough and consistent crust, not edible.
Flavor: Intense and marked but not spicy aromatic scent of butter with strong herbaceous grazing notes.
Pairings: Bastardo del Grappa is an excellent table cheese can be served raw in an appetizer or as a second fried or grilled dish. It goes well with renette apples, pears, berries, and pear mustard.
Wines: Young and white reds of medium structure.
THE PRODUCTION METHOD:
According to the tradition of the mountain huts, the production of this cheese requires that the milk collected in the evening is left to rest in a cool place for the whole night. It is then separated from the fat by skimming it by placing it in a copper caldera and mixing it with the milking milk of the morning. Then the milk is heated, keeping it in constant motion, and brought to a temperature between 38° and 42°C. At this point the rennet is added and then go to break the curd finely and heat it again up to 45 degrees. The curd is then passed into wooden bands and subjected to mild pressing, continuing purging for 24 hours. It is then deformed and left to rest, in "cason del fogo" for 2-3 days, until the dough takes on a soft consistency. Salting takes place in saline, for the duration of no more than 4-5 days so as not to alter that sweet and slightly aromatic flavor. It follows maturation in a suitable room for a minimum of four months.
Dairy practice was once widespread throughout the Pedemontana del Grappa, all the more so at the beginning of the good season when many climbed the slopes of the Massif with herds to exploit the natural resources of the mountain.
The production of cheese in the malga was actually very simple, not being the one who produced it a cheeseman by profession, it was mostly transmitted from father to son taking advantage of the precautions and "tricks" that experience taught. Mainly on the Pedemontana morlacco was produced, but when the environmental conditions and the modification of the pasture grasses as the season progressed changed the raw material, the cheeseman tried to produce a different cheese, inspired by the processing of Asiago d'Allevo or Montasio. Bastard therefore because his recipe was not attributable to either type, but was a hybrid of handed down experiences and dairy techniques.