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Cheeses from the Marchlands around Treviso
Cheese, whether matured or fresh, has always been a central part of the conviviality of this place: sampled in dishes that are more or less elaborate or simply as an accompaniment to bread or polenta, served on a chopping-board for friends arriving unexpectedly to have with a glass of wine...
For those who wish to see in person the art of making cheese, the choice is practically unlimited. Why not even visit them all one after the other, and taste the differences?!

Bastardo del Grappa
This is a traditional cheese that comes from the mountain pastures of Mount Grappa and derives its name from the mixture of milk coming from different animals (sheep, goat and cow) with which it was once made. It has a sweet taste, drenched in a stimulating flavour of herbs that tends to be savoury and pungent in the more mature variety. The most distinctive characteristic features of this cheese are in any case the type of pasture, the climate, the wood fires and the techniques of the shepherds.

Formajo Inbriago
The legend goes that this 'drunk cheese' originated in the Sinistra Piave (or left bank) of Treviso during the retreat in the Battle of Caporetto. To hide the cheeses from the Austro-Hungarians, they covered them with the refuse of grapes, that is the skins and seeds to be discarded and therefore which could easily escape attention or inspection. Whether the tale is true or not does not really matter: the fact is that from this unusual ripening process, a cheese was made with a very particular taste which combines the pungent elements with a fruity flavour. So much so that with the passing of time, the 'intoxication' has evolved into a refined and researched treatment and nowadays the Inbriago is accompanied by quality wine in a series of gastronomical preparations that guarantee success and excellence.

S-Cek from Segusino
This was probably the only product of any value in the small stables in the village of Segusino, and you can see how little milk was used from the size of the 'caliere da formai' or cheese moulds that nowadays are taken for moulds for polenta. The small rounds or wheels ('pezhatele') have a soft crust of a strong yellow colour while the consistency is firm and compact, with a strong and slightly pungent flavour.

This cheese is produced exclusively in the alpine huts on the Massiccio del Grappa and possesses an extraordinary wealth of aromas. It is a Slow Food Product and as such it has been described in more detail in the paragraph dedicated to this category.
There are other exquisite cheeses which occupy a small niche of the market and are known even if they come from only one dairy or farmers' union. These include Feletto, produced only by the dairy Perenzin in Bagnolo, Moesin (dialect for"soft") of Fregona, produced by Agricansiglio, Neve del Grappa and Valcavasia, produced only in the municipality of Cavaso del Tomba, by the Consortile Latterie Trevigiane (Dairy Society of Treviso), and Soligo, from the dairy of the same name, Latteria di Farra of Soligo.
The territory of Treviso also produces other DOP (Protected Desgnation of Origin) cheeses such as Grana Padano, Montasio and Taleggio.

Photo by A.PRO.LAV.


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