Bagòss Stagionato

The Alpine Bagoss of Bagolino 24 months and 36 months is the meditation cheese par excellence, in the area of ​​origin it is also known as "Grana Bresciano" or "Grana dei poveri". As the grain was used in the kitchen in particular: in omelets, especially in wild and mountain herbs, in filling ravioli or for flavoring soups, soups and risottos. Great cheese to taste along with raw and hot polenta just removed from the bowl. A combination with the Bagoss can be a classic-style wine, such as some beautiful Franciacorta, or we think, with the seasoning, structured red wines such as Amarone or Barolo.
TASTING
The finished product is a real masterpiece: the crust is clad and has a brown-ocher color; the pasta has a granitic texture with a slight look and has a straw yellow color loaded with a green tint; tends to break into flakes.
Rich, with intense speckled saffron notes and pastel scents, a slight feeling of almonds and a slightly spicy finish.

Manufacturer: Cooperativa Valle di Bagolino




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