Nonna's Pantry presents Toniolo classic Italian cheeses.
Bastardo del Grappa cheese has been produced - since the nineteenth century - in the area of the Massif of Grappa and more precisely in the municipalities of the provinces of Treviso, Belluno and Vicenza.
Elegantly dressed in black, this cheese born from chance and brought back to the table by master cheesemakers at Toniolo acquires an unmistakable appearance and a more decisive taste, thanks to the experience handed down by Grandfather Tito. The Bastard, in fact, was intended, in the intentions of the "Portuguese", for a long seasoning. The characteristics of the milk and the approximate processing techniques, however, sometimes did not allow aging, so it was remedied with the production of a new cross.
There are many hypotheses that explain the bizarre name of this cheese: there are those who claim that it is called this because it is produced when milk, due to environmental and chronological conditions, cannot be transformed into Morlacco (another cheese that comes from the same area). There are those who say it is called 'Bastardo del Grappa' because it derives from the mixing of different types of milk from cattle and sheep and goats and there are, finally, those who claim that the name derives from the cheese processing technology that is intermediate between a pressed Asiago (or fresh) and a middle or old Asiago d'Allevo, or between an Asiago d'Allevo and a Montasio. From this it is clear that Bastardo del Grappa is a cheese of great ductility and versatility.