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Cheese from Italy, Veneto, Monte Grappa massif
Evening milk is left overnight in a cool room so the cream rises, skimmed, mixed with the morning milk and set with rennet at 38–42 °C. The curd is broken fine, heated again to 48–50 °C, lifted out in cloths, lightly pressed and brined for 4–5 days. The wheels ripen at least 25 days and can age past a year. Made in 6 steps over 31 days – 33 days. The longest step, ripen in the casarin, takes at least 25 days (Regione Veneto). Lactic flora of the raw, partly skimmed milk does most of the fermenting.
| Main step | at least 25 daysSet[veneto-atlante-bastardo][guffanti] | Ripen in the casarin |
|---|---|---|
| Temperature | 38–42 °CSet[veneto-atlante-bastardo] | Mix with morning milk and add rennet |
| Cow milk, evening and morning milkings · Evening milk skimmed after standing overnight, then mixed with whole morning milk[veneto-atlante-bastardo] |
| Rennet[veneto-atlante-bastardo] |
| Salt · Brine for 4–5 days, or dry salt[veneto-atlante-bastardo] |
| Starter: none named; raw-milk flora on the malga |
Total time across the recorded steps: 31 days – 33 days
What changes: The evening milk stands overnight in shallow tubs and the cream rises to the top
Output: skimmed evening milk and cream.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The name means "bastard" because the cheese is a cross between pressed Asiago and Asiago d'allevo. It is made from half-skimmed milk, cooked to 48–50 °C and only lightly pressed.
The malga version uses raw milk; valley dairies heat-treat the milk. Wheels ripen at least 25 days.
Every number is labelled with how it is known. How this atlas is made
The atlas dates the cheese to the 1800s on the Grappa summer pastures. It probably spread after the Second World War, as living conditions in the mountains improved.
