Bastardo del Grappa is a certified Prodotti agroalimentari tradizionali cheese qualifying it as a genuine Italian product.

The history of the semi-fat cheese "bastardo" dates back to 800 AD, a time in which it was produced in the pastures of the Veneto region.

[2] Although the story also shows that the name derives from the fact that in the past it was also produced with goat, sheep and cow's milk.

The fat is removed in a caldera of copper and the milk mixed, heated to a temperature ranging between 38 and 42 °C (100 and 108 °F), all in constant motion.

[4] Then rennet is added, which helps the whey from the cheese to coagulate into a large, soft ball.