The history of the semi-fat cheese "bastardo" dates back to 800 AD, a time in which it was produced in the pastures of the Veneto region.[1] It is so named (bastardo means 'bastard' in Italian) because of the milk, with the addition of goat's milk in its composition, can not be turned into Morlacco cheese.[2] Although the story also shows that the name derives from the fact that in the past it was also produced with goat, sheep and cow's milk.[3]
After the milk is collected in the morning, it is left to rest overnight in a cool place. The fat is removed in a caldera of copper and the milk mixed, heated to a temperature ranging between 38 and 42 °C (100 and 108 °F), all in constant motion.[4] Then rennet is added, which helps the whey from the cheese to coagulate into a large, soft ball. The procedure continues with the caldera reheated to 40 to 45 °C (104 to 113 °F).[4] The curd is then pressed mildly in wooden molds, and purged for 24 hours.[4]
The dough is then allowed to rest for 2 to 3 days, when it takes a smooth texture. The cheese is salted in brine with about 15 kg of salt per hectoliters of water for a period of 4 to 5 days so that the taste is not altered. The maturation follows in a suitable room for 25 to 120 days, although it can go on for over a year.[5] The weight can vary from 2.5 to 5 kg, the diameter from 25 to 30 cm, and height from 5 to 8 cm.[6] The curing also brings changes to the consistency of the dough which becomes grainier depending on its maturity.[6] The cheese said "bastard" is of a yellow pale to a light straw color,[5] which can also vary according to its seasoning.
Nutritional valuesedit
The nutritional values of Bastardo del Grappa range from 350 to 460 calories per 100 g, with proteins exceeding 20%. A minimum of 27% of fats and humidity of 40% at the most.[5]
^"Bastardo del Grappa (Vicenza): alpine specialties". Mondo del Gusto. Retrieved 2014-06-07.
^"Bastardo del Grappa". Formaggi Sapori Dolomiti. Retrieved 2014-06-07.
^. Dolomitiprealpi.it. Archived from the original on 2015-04-18. Retrieved 2014-06-07.
^ abc"Bastardo del Grappa". Venetoformaggi.it. Retrieved 2014-06-08.
^ abc(PDF). Caseusveneti.it. Archived from the original (PDF) on 2013-10-12. Retrieved 2014-06-08.
^ ab"Bastardo Del Grappa". Foodista.com. Retrieved 2014-06-08.
January 01, 1970
bastardo, grappa, traditional, cheese, produced, foothills, monte, grappa, massif, provinces, treviso, belluno, vicenza, italy, certified, prodotto, alimentare, tradizionale, cheese, qualifying, genuine, italian, product, country, originitalyregionvenetosource. Bastardo del Grappa is a traditional cheese produced in the foothills of Monte Grappa massif and in the provinces of Treviso Belluno and Vicenza in Italy Bastardo del Grappa is a certified prodotto alimentare tradizionale cheese qualifying it as a genuine Italian product Bastardo del GrappaCountry of originItalyRegionVenetoSource of milkCowTextureSoft and crumblyFat content27 Protein content20 Dimensions25 to 30 cm diameter5 to 8 cm heightWeight2 5 to 5 kgAging time25 to 120 days Contents 1 History 2 Areas of production 3 Process of production 4 Nutritional values 5 See also 6 ReferencesHistory editThe history of the semi fat cheese bastardo dates back to 800 AD a time in which it was produced in the pastures of the Veneto region 1 It is so named bastardo means bastard in Italian because of the milk with the addition of goat s milk in its composition can not be turned into Morlacco cheese 2 Although the story also shows that the name derives from the fact that in the past it was also produced with goat sheep and cow s milk 3 Areas of production editBastardo del Grappa is a product related genuinely to the area of Monte Grappa massif and around Borso del Grappa Crespano del Grappa Paderno del Grappa Possagno Cavaso del Tomba Alano di Piave Quero Feltre Seren del Grappa Arsie Cismon del Grappa San Nazario Solan Pove del Grappa and Romano d Ezzelino Process of production editAfter the milk is collected in the morning it is left to rest overnight in a cool place The fat is removed in a caldera of copper and the milk mixed heated to a temperature ranging between 38 and 42 C 100 and 108 F all in constant motion 4 Then rennet is added which helps the whey from the cheese to coagulate into a large soft ball The procedure continues with the caldera reheated to 40 to 45 C 104 to 113 F 4 The curd is then pressed mildly in wooden molds and purged for 24 hours 4 The dough is then allowed to rest for 2 to 3 days when it takes a smooth texture The cheese is salted in brine with about 15 kg of salt per hectoliters of water for a period of 4 to 5 days so that the taste is not altered The maturation follows in a suitable room for 25 to 120 days although it can go on for over a year 5 The weight can vary from 2 5 to 5 kg the diameter from 25 to 30 cm and height from 5 to 8 cm 6 The curing also brings changes to the consistency of the dough which becomes grainier depending on its maturity 6 The cheese said bastard is of a yellow pale to a light straw color 5 which can also vary according to its seasoning Nutritional values editThe nutritional values of Bastardo del Grappa range from 350 to 460 calories per 100 g with proteins exceeding 20 A minimum of 27 of fats and humidity of 40 at the most 5 See also edit nbsp Italy portal nbsp Food portal List of Italian cheesesReferences edit Bastardo del Grappa Vicenza alpine specialties Mondo del Gusto Retrieved 2014 06 07 Bastardo del Grappa Formaggi Sapori Dolomiti Retrieved 2014 06 07 Bastardo del Grappa Dolomitiprealpi it Archived from the original on 2015 04 18 Retrieved 2014 06 07 a b c Bastardo del Grappa Venetoformaggi it Retrieved 2014 06 08 a b c Bastardo del Grappa PDF Caseusveneti it Archived from the original PDF on 2013 10 12 Retrieved 2014 06 08 a b Bastardo Del Grappa Foodista com Retrieved 2014 06 08 Retrieved from https en wikipedia org w index php title Bastardo del Grappa amp oldid 1193524935, wikipedia, wiki, book, books, library,
