Bastardo del Grappa

Classic cheese produced in Veneto region, it takes its particular name because it is an intermediate processing between Asiago and Asiago d'Allevo . In the cheesemaking process it is used the milk of the evening and the milk the next morning , mixed together to create the cheese.

Organoleptic characteristics

Aspect and texture
Light colours, scattered and small holes, rough and substantial crust.
Taste
Intense, pleasant and never spicy
Serving suggestions
Young red wines and medium-bodied white wines. It goes well with renetta apples, pears, berries, pear mostarda.

Technical characteristics

Milk
Cow milk
Production method
Artisanal
Paste
Light straw tint.
Salting
In brine
Ripening
120 - 180 days
Production period
All over the year
Fats
45% Mgss
Weight
From 3.5 to 4.5 kg
Dimensions
D. 20-25 cm, h. 8-10 cm
Producers
Farmers from Veneto
Codice forma
n.d.
Codice tagliato
n.d.

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