Bagoss: a valuable traditional cheese from Bagolino.

Bagoss, a historic cheese that originated in the 16th century, takes its name from the residents of Bagolino, in the province of Brescia - we are in Lombardy, where it is still produced according to tradition. The milk used is that of the brown breed cows, which graze naturally in the pastures during the summer when they are taken to the mountain, and with hay from September onward, when the livestock returns with transhumance.

Bagoss is a cheese protected by a Slow Food Presidia, which preserves its origin: while it used to be considered as "the Grana of the poor," today it is regarded as one of the most expensive and authentic cheeses in the Italian dairy landscape.

Bagoss is a typical mountain cheese, handcrafted in Bagolino, in the Val Sabbia, in the province of Brescia. It is highly appreciated abroad as well, where some companies have vainly tried to reproduce it. In reality, the cheese cannot be imitated as it is the result of a series of characteristics linked to the territory, such as the milk and the cheesemaking and aging techniques that yield a product with a unique and truly inimitable flavor.

Those who love cheeses will greatly appreciate Bagoss, a product for connoisseurs whose unmistakable mark is stamped on the product’s rind. Bagoss is a cheese with a full and intense flavor, with a slight spicy note. Only 28 companies in Bagolino produce it, with the support of the families of dairy farmers.

A note should be made regarding some studies on pathogenic microorganisms conducted during the cheese production: this study has found that Bagoss is suitable and safe, even when made with raw milk.

BAGOSS, CHARACTERISTICS AND PRODUCTION METHOD

Bagoss is a semi-hard cheese, made from raw milk from the brown-alpine breed. It has a diameter of up to 55 cm, with a height of 10 or 12 cm and a weight that can reach 20 kg. The cheese’s paste is hard and consistent with occasional small holes. Since it is hard, the paste tends to break into flakes, a characteristic that makes the cheese ideal for aperitifs and for antipasti on a cutting board. The typical color is straw yellow, due to the addition of saffron, which enriches it with the typical aroma of meadows and haymaking, making it penetrating and with spicy tones; an essence that does not overpower, but rather enhances, the typical aroma of aged cheeses.

As mentioned, Bagoss is a cheese protected by Slow Food preservation. Its organoleptic characteristics come from the alpine pastures where brown cows graze undisturbed, feeding on herbs unique to the Bagolino area. The milk is strained through a sieve made of conifer twigs, let down into a bucket with a hole in the bottom, and then transferred into wooden tubs.

To produce a wheel weighing 16 kg, a whopping 300 liters of milk are used: another reason that contributes to making Bagoss so precious. Once the temperature reaches 39 degrees, rennet and saffron are added to the milk. At this point, it returns to cooking and is then poured into molds that will shape it. There will be 40 days of salting, performed by hand every two weeks.

But caring for the wheels requires many other attentions: they must be cleaned, scraped, and gently oiled with linseed oil, which will give Bagoss its typical ochre color. At this point, aging begins, which can last 12, 36, or even 48 months. The flavor of the cheese will be more intense and savory as the aging increases, as will the aroma, which is strong and tied to the territory.

BAGOSS: TIPS AND USES IN COOKING

Bagoss is a very rich, savory cheese, full of taste, harmoniously aromatic with notes of walnut and chestnut, slightly spicy in the finish. It is undoubtedly a cheese to enjoy on its own to fully appreciate its characteristics, but it is also excellent for preparing delicious recipes.

The nutritional values per 100 grams are as follows: 310 calories, with 27% fat and 32.5% protein. Being very savory, it should be consumed in moderation by those suffering from hypertension and hypercholesterolemia.

It is recommended to enjoy Bagoss at room temperature in order to fully experience all the organoleptic characteristics, such as the penetrating and persistent aroma, the notes of saffron, the meadow aroma, and the full, intense, delicately spicy flavor. This is why many people find it a crime to use Bagoss in cooking recipes!

In reality, it can be used as a filling for ravioli, grated over soups and broths, melted into risottos, or grilled on a plate with more than satisfying results! And shall we talk about the pairing with polenta? Try it, you will be delighted!

We recommend the recipe for risotto with Bagoss, for a refined dish with an unmistakable flavor. To make it, you will need Carnaroli rice, beef broth, grated Bagoss, onion, white wine, extra virgin olive oil, butter, salt, and pepper.

Start with a sauté of oil, butter, and onion. When the onion is golden, add the rice and toast it for a few moments. When it is shiny, deglaze with white wine, and once absorbed, gradually add the beef broth until fully cooked. At this point, adjust with salt and pepper, turn off the heat and stir in the risotto with the grated Bagoss and a knob of butter.

PLATING AND BON APPÉTIT!

If you want to try Bagoss cheese, we recommend that from the La Casara company or the I sapori del Portico company, which offer the best Bagoss from Bagolino mountain-produced as tradition dictates. You can choose from various aging periods and formats, with the assurance of bringing to your tables the excellence of the unique and inimitable Bagoss from Bagolino!

No matter how you choose to enjoy Bagoss, you will have an incredible experience of taste: a unique journey among the traditional flavors of our beautiful country. Bon appétit!