The cheeses of the Treviso Brand

Aged and fresh cheeses have always been part of Treviso conviviality: enjoyed in more or less elaborate dishes, accompanied simply by bread or polenta, served on a chopping board to friends who arrived suddenly along with a glass of wine. Anyone wishing to attend in person the art of making cheese has only to choose between the various possible destinations or maybe, why not, reach them one by one and discover in each the differences of flavors! BASTARDO DEL GRAPPA Traditional cheese from the Grappa mountain pastures, the Bastardo owes its name to the mixture of milk from different animal sources (sheep, goat, cow) with which it was once produced. It has a sweet taste, imbued with a stimulating taste of herbs, which becomes slightly savory and spicy in the seasoned one. However, they are the pasture, the climate, the wood fire and the malgaro technique, the main markers of the taste of this cheese. CASATELLA TREVIGIANA DOP Fresh cheese of old country tradition, prepared in the past by housewives (the name derives from the word “home”), with little milk available. It has a light and delicate fragrance, the paste is initially compact, which with the maturation becomes soft and creamy, creamy, melting in the mouth and white or slightly straw-colored. The rind is barely perceptible, the taste is sweet with characteristic acidic veins. FORMAJO INBRIAGO Legend has it that drunk cheese is born in the Sinistra Piave of Treviso during the Caporetto retreat. To hide from the starving Austro-Hungarians their homemade cheeses, these would have been covered with pomace, considered waste material and therefore not subjected to particular attention and investigation. Whether the story is true or not matters little: the fact is that from this unusual maturation came a cheese with a very particular taste between spicy and fruity. So much so that over the years, as a housewife and a country woman, the intoxication has evolved to a refined and refined treatment and nowadays the Inbriago is accompanied by the wine of origin in a series of gastronomic preparations of sure success and quality. S-CEK di Segusino It was probably the only valuable product of the small stables of the small town of Segusino, and how little milk is processed is testimony by the formers who are now mistaken for polenta. The small forms (pezhatele) have a soft, strong yellow crust, while the paste is firm and compact, with a strong and slightly spicy taste. MORLACCO Cheese produced exclusively in the Malga massif of the Grappa with an extraordinary richness of aromas. It is a Slow Food Presidium that we have therefore described in a dedicated article. Other delicious cheeses occupy a small market niche, and are known even though they are linked to a single dairy or consortium. Sono Feletto, produced only by Latteria Perenzin in Bagnolo, Moesin (dialect for “molle”) of Fregona, produced by Agricansiglio, Neve del Grappa and Valcavasia produced only in the municipality of Cavaso del Tomba by the Società Consortile Latterie Trevigiane, and Soligo, of homonymous Latteria di Farra di Soligo. The Treviso area is also a production area for other DOP cheeses such as Grana Padano, Montasio and Taleggio.