Bagòss: A unique and inimitable cheese

17/10/2013 - 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 tratto da: OIP Editorial Department

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.

The milk is boiled a large copper pot over a wood fire.

The dough is very firm and has small holes. The longer the cheese is aged, the more friable it is.

The typical dark yellow color is due to the addition of saffron.

The scent of Bagòss is intense and characteristic. The cheese is left to mature for at least 6 months.

One can enjoy the Bagòss as a table cheese. But he is also a popular ingredient for pasta, meat, potato and egg dishes.

Very mature Bagòss can also be used as a grating cheese.

Bagoss

Bagoss - 500 gr.

24.96 €

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Bagòss: A unique and inimitable cheese