Bagoss di Bagolino d'Alpeggio 36 months 200g

Bagoss di Bagolino d'Alpeggio 36 months 200g

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

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

Curiosities

Bagòss is a cheese that is very much identified with the area in which it is produced, also because, to obtain the production mark, it must be made exclusively within the Bagolino area. Its name carries 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 200g: 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. Alpine milk from flowering meadows and the addition of saffron as a natural preservative, in pure Lumbard style as also called for by the tradition of risotto alla milanese. Strong and spicy flavors, especially in an important aging like the one we present to you.

Ingredients Bagoss di Bagolino d'Alpeggio 36 months 200g

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

Nutritional values