Bagoss- Traditional Cheese from Bagolino

25/11/2015 - 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 tratto da: OIP Editing

Bagos Risotto
Ingredients: 6 Ppoonful of meat broth
150g Carnaroli Acquerello Rice
1 Shallot
1 Glass of Still White Wine
A lot of grated Bagoss
2 knobs of butter

Preparation
Make the butter warn in a pan and make the shallot sauté.
at the browning of the shallot add the rice and make it toast for few seconds, simmer with white wine until reduced and then start adding the meat broth until the rice is cooked.
When the rice will have reached the level of cooking you desire, adjust with salt, turn off the fire, and cream it with Bagoss and butter

Bagoss

Bagoss - 500 gr.

24.96 €

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Bagoss- Traditional Cheese from Bagolino