Grappa bastard cheese

Bastardo del Grappa is a semi-hard cheese traditionally produced in the mountain area of Monte Grappa, in the province of Treviso. The curious name, “bastardo,” derives from the original mixture of cow’s and goat’s milk (now almost exclusively cow’s milk), which in the past made it difficult to classify according to canonical types. It has a thin, yellowish rind, firm texture and irregular eye formation. Aging can vary from a few months to over a year, during which it develops an aromatic range from buttery and delicate to spicy and complex. It is highly valued both at the table and in the kitchen, where it lends itself to being grated, melted or included in mountain dishes such as gnocchi, polenta or fondues. Bastardo del Grappa is one of the cheeses that symbolizes transhumance and high-altitude dairy production, a testament to the tenacity of the herdsmen and the artisan knowledge linked to the mountains.