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Cheese Culture

Bastardo del Grappa

Bastardo del Grappa

Cheese Type

The story of La Casearia Carpenedo begins in the early 1900s, when Ernesto Carpenedo opened a small cheese shop in the village of Preganziol in Treviso, Italy. He handed this down to his son Antonio, who began refining cheese in 1976. After hearing stories of cheese being hidden in vats of wine to stop it being taken by invading forces, he began dipping the cheese into vats of grape marc. Today Antonio is assisted by his sons Ernesto and Alessandro and their range of cellared cheeses are known all over the world. 

This is a traditional cheese is made from cows’ milk in the foothills of Monte Grappa and surrounding provinces. Its name derives from the fact that it used to be produced with mixed milks. It is characterized by smooth, soft, straw-coloured skin, which darkens with extended ageing. Its texture is semi-hard and grainy, and it boasts a bold, fruity flavour.

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