Bagoss di Bagolino d'Alpeggio 36 months 1kg

Bagoss di Bagolino d'Alpeggio 36 months 1kg

The Bagòss is a typical mountain cheese produced only in 28 small farms within the area of Bagolino, in the Brescian mountains. It is a true gem, yellow as gold: this is because saffron is present in the cheese itself.

The Bagòss is made only with milk from Brown Swiss cows raised in Bagolino, taken to graze in one of the 22 pastures recognized in the area of Bagolino and fed with local hay. The wheels of cheese are then aged for 36 months. The finished product is a true masterpiece: the rind is oily, the paste is mature and cohesive, and tends to break into flakes.

Curiosities

The Bagòss is a cheese that is very much identified with the area where it is produced, also because, to obtain the production mark, it must be made exclusively within the area of Bagolino. Its name embodies this deep spirit of attachment to the region, in fact it derives from the name of the inhabitants of Bagolino, Bagossi.

Bagoss di Bagolino d'Alpeggio 36 months 1kg: How is it produced

Azienda Agricola Stagnoli Francesco, Lombardy

A Slow Food Presidio and a PAT of the Lombardy region for a work of art from the Brescia mountains that borders Lake Garda. Mountain milk from flowering meadows and the addition of saffron as a natural preservative, in pure Lumbard style, as is the tradition of Milanese risotto. Strong and spicy flavors, especially in an important aging process like the one we present to you.

Ingredients Bagoss di Bagolino d'Alpeggio 36 months 1kg

Cow's milk, natural rennet, saffron, sea salt

Nutritional values