Bastardo Veneto Cheese

Bastardo Veneto Cheese

Cut & Wrapped by igourmet

Origin: Italy

Size: 7.5 ounce

$10.99

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This product is perishable and requires express shipping to ensure it arrives fresh and delicious as pictured. How we ship

Please note: To avoid weekend transit, orders placed after 10AM PT / 1PM ET on Tuesday with 2-Day shipping, will ship on Monday of the following week.

Full Shipping Details
Cheesemaking was once widespread all over the Pedemontana area around Mount Grappa, especially at the start of spring when many would climb the slopes of the Massiccio foothills with their cattle herds to make the best use of the natural resources available in the mountains. Cheese production in malga (mountain huts) was in fact very simple, as it was not carried out by professional cheesemakers, but techniques were passed down from father to son, based on the knowledge and ‘tricks of the trade’ learnt through experience. In general the most widely produced cheese in the Pedemontana hills was Morlacco, but when the environmental conditions and the changes in the grass of the pastures due to the advancing season brought changes to the main ingredient, the dairyman had to produce a different cheese, taking his inspiration from the techniques used to make the Asiago d’Allevo or Montasio varieties.

Due to its recipe not being traceable to either of these two types, this cheese was known as Bastardo, a hybrid of past experience and various dairy techniques. Another reason for its name was that the a quantity of goat’s milk was added to the milk used in its production. It was in fact not unusual to observe the cows in the mountain pastures accompanied by a few goats, whose milk was insufficient to be used on its own and was therefore added to the cows’ milk.

The tradition of the mountain refuges is that the milk collected in the evening should be left to rest in the cool overnight. The fat is then separated off during the skimming process and the milk is poured into a large copper pot and then mixed with the fresh morning milk. The mixture is then heated, while being kept in constant motion then brought to a temperature of between 38 and 42° C. At this point the rennet is added and then the rennet is delicately broken into pieces and then heated further to a temperature of 45 degrees. The rennet is then poured into wooden moulds and a light pressure is exerted on it, continuing the discharge for 24 hours. It is then time to remove the moulds and let the cheese rest, in the "cason del fogo" for 2-3 days, until the cheese takes on a soft consistency. The salting process takes place in brine, for a duration of no longer than 4-5 days so that the delicate and lightly aromatic taste is not altered. This is followed by maturation in a suitable place for a minimum of four months. Today’s cheese production has maintained the art of the old traditional techniques and combined them with modern procedures.

Bastard by name... a prince of taste by nature!

INGREDIENTS: MILK, salt, rennet, cultures. Contains MILK.

* This label info was entered by hand from the actual product itself. We do not take responsibility for transcription errors or changes made by the manufacturer after the date we entered the data.

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Bastardo Veneto Cheese
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How We Ship

FreshWave Packaging

Perishable foods are optimally packed and temperature controlled with kraft void fill and non-toxic refrigerant gel packs. To further contain temperature escalation, we fill any empty space with specialized foam to minimize air circulation.

Please join our efforts to be mindful of our environment and extend the life-cycle of our packaging, by reusing the gel packs to keep your next picnic or road trip fare cool.

Please note: Our products are always shipped so they will arrive at your door in optimal condition. Whenever possible - such as in periods of cooler ambient temperatures - we try to use less packaging , more recyclable materials and avoid unnecessary shipping waste.