Description
Its distinctive name derives from the “mixed” or “hybrid” processing techniques used to produce it, which differentiated it from traditional local cheeses such as Morlacco or Asiago. Originally, it could be made with cow’s milk mixed with sheep’s or goat’s milk, or with techniques that combined different cheesemaking methods, hence the term “bastardo.”
It is a semi-cooked, semi-fat cheese, typical of the Veneto mountain pastures and dairies, whose production dates back to at least the 19th century. It is a recognized traditional agricultural food product (P.A.T.).
