Bastardo, getting its name from the word “bastard” was once made with cow, goat, and sheep’s milk. Now, it is made with milk collected during the morning the day before, rested overnight in a cool place, then it is turned to cheese.
This very flavorful cheese is bursting with floral aromas, is great paired with young red wines and medium bodied white wines.
Ingredients: Pasteurized cow’s milk, salt, rennet
- Milk source: Pasteurized cow’s milk
- Type: Semi-hard
- Texture: Soft and crumbly
- Rind: Natural
- Flavor: Intense and fruity
- Part of the cheeseboard
- Shaved on top of a salad