Bagoss

For the production of Bagoss some saffron is added to the milk.

Ingredients: cow's milk, salt, rennet and saffron.

Maturation: 12 to 48 months

Dimensions: 40 cm, weight 18 kg

Cylindrical shape with flat sides.

Each cheese weighs from 14 to 22 Kg

Inedible crust, oiled with linseed oil.

Dough: compact with small holes, color: yellow.

Typical intense flavor of mature cheese.

Fat not less than 20%, humidity not more than 37%

Manufacturer: Cooperativa Valle di Bagolino

Presidio Slow Food


Bagoss- Traditional Cheese from Bagolino
The Bagoss is a strong cheese that doesn't leave indifferent who tastes it, it has an intense flavour, almost hot due to its long aging. The Saffron gives it the characteristic straw yellow clour and making it particularly aromatic. It is produced in Bagolino, a medieval village surrounded by the Alpine Mounts in the province of Brescia. Nowadays the cheese-makers of Bagolino still produce it through artisanal methods within the Alpine huts which during the summer are used as shelter for the cattle: raw milk partially skimmed that comes from the Alpine cows, to which is added saffron during the breaking of the curd. It ages at least for 18 months, in some cases for 2 or 3 years. The wheels weigh from 16 to 22 kgs, they are massaged with linseed oil that releases a brown-ocher colour on the surface. The unique taste of the Bagos besides the saffron is given by the fodder that grows in this uncontaminated among the Vaia, Bruffione and Maniva mounts, between 1700 and 2000 meters of altitude. The cheese is a Slow Food Praesidium. The Bagoss is used for the preparation of fillings, cornmeal mush with cheeses, or simply grated on pasta or rice. The crust gives taste to soups. It should be accompanied by full-bodied aged red wines but also by young sparkling white wines.
Articolo - 25/11/2015 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Bagos cheese: A Slow Food product
Bagos is a cheese made from partially skimmed cow's milk. The maturity period is between 12 and 36 months. During the ripening period the rind is oiled with linseed oil, so that no mold forms and the bark gets elastic.
Articolo - 27/10/2014 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Bagòss: A unique and inimitable cheese
The Bagòss cheese comes from the small village Bagolino in the Italian Alps and is a typical mountain cheese. The Bagòss is produced by only 28 small companies from the milk of the "brown cow"​​. The cows are fed with the local hay.
Articolo - 17/10/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Stuffed Gnocchi with Rosa Camuna and Bagos
Ingredients for 4 people: - 800 g stuffed gnocchi "Formaggeria Arasi e Reggia" - 200 g Rosa Camuna "Caseificio della Valcamonica" - 50 g Bagos "Formaggeria Arasi e Reggia" - Salt from Trapani "Oro di Sicilia" - Pepper - Nutmeg - 1 glass of milk
Ricetta - 11/02/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )

Mezze Maniche with truffle-cheese-sauce
Ingredients for 4 people: - 400 g Mezze Maniche "Pastificio Mancini" - 50 g Bagoss "La Reggia e Formaggeria Arasi" - 40 g of white truffle butter summer truffle "Tartufi Jimmy" - pepper
Ricetta - 21/12/2012 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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