Bastardo del Grappa facts for kids

Quick facts for kids Bastardo del Grappa
Country of origin	Italy
Region	Veneto
Source of milk	Cow
Texture	Soft and crumbly
Fat content	27%
Protein content	20%
Dimensions	25 to 30 cm diameter 5 to 8 cm height
Weight	2.5 to 5 kg
Aging time	25 to 120 days

Bastardo del Grappa is a special kind of cheese from Italy. It's made in the beautiful mountains near Monte Grappa and in the areas of Treviso, Belluno, and Vicenza. This cheese is officially recognized as a traditional Italian food. It's known for its unique taste and texture.

The Story Behind Bastardo del Grappa Cheese

This unique cheese has a long history! People have been making "bastardo" cheese since around 800 AD. That's over 1200 years ago! It was first made in the green fields of the Veneto region in Italy.

Why is it Called "Bastardo"?

The name "bastardo" might sound a bit strange for a cheese. It means "bastard" or "mixed." This name comes from how it was made.

• Originally, it was made with a mix of milks. This included milk from cows, goats, and even sheep!
• Also, if the milk couldn't be used to make another local cheese called Morlacco, it would be used for Bastardo del Grappa instead. So, it was like the "other" cheese.

Where is Bastardo del Grappa Made?

Bastardo del Grappa cheese is truly special to the Monte Grappa area. It's made in many small towns and villages around this mountain.

Towns That Make This Cheese

Some of the main places where this cheese is produced include:

• Borso del Grappa
• Crespano del Grappa
• Paderno del Grappa
• Possagno
• Cavaso del Tomba
• Alano di Piave
• Quero
• Feltre
• Seren del Grappa
• Arsiè
• Cismon del Grappa
• San Nazario
• Solan
• Pove del Grappa
• Romano d'Ezzelino

How Bastardo del Grappa Cheese is Made

Making Bastardo del Grappa cheese is a careful process that takes several steps. It's a traditional method passed down through generations.

Collecting and Preparing the Milk

• First, fresh milk is collected in the morning.
• It then rests overnight in a cool place.
• The next day, some of the fat is removed from the milk. This happens in a large copper pot called a caldera.

Making the Curd

• The milk is gently heated in the caldera. It reaches a temperature between 38 and 42 degrees Celsius.
• The cheesemakers keep stirring the milk constantly.
• Next, rennet is added. Rennet is a natural substance that helps the milk thicken.
• The milk then turns into a soft, large ball called curd. The liquid left behind is called whey.

Pressing and Salting the Cheese

• The curd is heated again, this time to about 40 to 45 degrees Celsius.
• Then, the soft curd is gently pressed into special wooden molds.
• It stays in these molds for about 24 hours to drain any extra liquid.
• After this, the cheese rests for 2 to 3 days. During this time, it starts to get a smooth texture.
• Finally, the cheese is salted. It soaks in a salty water bath (brine) for 4 to 5 days. This gives the cheese its unique taste.

Aging the Cheese

• After salting, the cheese is moved to a special room to age.
• It can age for 25 to 120 days, or even longer than a year!
• As it ages, the cheese changes. It gets a firmer, sometimes grainier texture.
• The color also changes from a pale yellow to a light straw color. This depends on how long it has been aged.

What Does it Look Like?

• A finished Bastardo del Grappa cheese usually weighs between 2.5 and 5 kilograms.
• It's about 25 to 30 centimeters wide (diameter).
• The height is usually 5 to 8 centimeters.

Nutritional Facts About Bastardo del Grappa

Bastardo del Grappa is a nutritious cheese. Here are some quick facts about what's inside:

• Calories: For every 100 grams of cheese, there are about 350 to 460 calories.
• Protein: It's a good source of protein, with more than 20% protein content.
• Fats: It contains at least 27% fats.
• Moisture: The cheese has a moisture content of 40% or less.