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According to historians, the most important reason that Mt. Grappa has been frequented in recent centuries, despite the wars that have involved the area and the lack of water, is the fact that cheese is produced in the area. Among the most famous productions in the area is definitely the “Bastardo” cheese, a product that owes its name to the mixture of milk from different animals. This cheese was once made with sheep, goat and cow milk mixed together, in fact.
It is produced on the pastures of Mt. Grappa from June to September, with cow’s milk. It is produced by mixing the milk from the previous evening and letting it settle during the night, with the milk from the morning. The milk is heated and kept in constant movement, bringing it to a temperature between 38 and 42 degrees centigrade. In the procedure to produce “Bastardo”, the coagulated milk is broken up finely and cooked at about 45 degrees. It is then banded with wooden bands and subjected to continuous light pressing for 24 hours. It is then taken out of the form and let rest for 2 or 3 days, until the pasta assumes a soft consistency. Salting may be done dryly or by a salt solution. The cheese is then matured in a suitable environment for 35-40 days. The weight of the form is about 4 kilos while the diameter may vary from 25 to 30 cm and have a height of 5 to 8 cm. “Bastardo” has a yellow pasta with a tone that varies according to the period of aging. Average aging time is about 3 months.