Bagoss Cheese, Lombardy Region

BELOW YOU’LL FIND MORE INFO ON THIS PRECIOUS CHEESE MADE IN OUR PROVINCE OF BRESCIA.

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Bagossi is the name of the inhabitants of Bagolino, a small town of the High Bresciano, Caffaro Valley, famous for its carnival. Hence, it was the name of the cheese produced in the valley, in the pastures between 1800 and 2000 mt above the sea.
A raw cheese and low-fat milk, which in this alpine area assumes absolutely original features. The size is larger than other mountain cheese: it usually weighs 16-18 Kg, but some Bagòss cheese are also 20-22 kilograms.
It is made with raw milk from cows (Bruno-Alpina): following an ancient tradition, during the breaking of the curd cheese the cheese makers add a teaspoon of saffron.  The Bagoss matures a long time: the specification includes at least 12 months, but the average is higher (24 or 36 months). During the refinement the crust is oiled with raw linseed oil, which gives a typical brown-ocher.
To obtain one kilo of cheese about 20 liters of milk are needed; in addition to this, the Bagoss cheese has about 100 lactic ferments.

Bagoss begins to express the complexity of  a great cheese after at least 12-18 months of ripening, when the dough starts to become granite and tends to break into flakes. In this situation, the spicy sensations of saffron are powerful to nose , together with notes very green of  pasture and hay. Good correspondence taste: green notes are added to a slight feeling of almonds and a final slightly spicy in the mouth, which tends to increase with length of maturation.

The Bagoss is a part of  so called “slow food” list , which includes only a few products for each Italian region that represent the excellence of Italy.

Seasonality
Bagoss is produced throughout the year. The minimum ripening period provided by the rules of Consortium is 18 months.

Suggestions
As the Grana it was widely used in the kitchen in omelets, particularly in those with wild herbs and mountain, in the filling for ravioli or to flavor soups and risottos.

Wines suggested: the flavor of the cheese requires matching important red, such as for example, a Franciacorta red wine, the Sfurzat of Valtellina or Amarone. It’s also well accompanied with Franciacorta white BRUT sparkling wines.

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