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The product
Bagoss di Bagolino
A great cheese produced in Bagolino, Slow Food Presidium
Code:
31090M24
Country of origin:
Italy - Lombardy
Type of Milk:
Raw Cow's milk
Weight:
16 kg appox
Minimum order:
1/16
| Description | Cheese produced with partially skimmed raw cow's milk obtained from Brown Swiss cows grazed in summer and fed only local hay in winter, enriched with saffron |
|---|---|
| Appearance | The crust is coated with raw linseed oil, which gives it its characteristic brown-ochre colour; the paste, with its granite-like consistency, has a deep straw-yellow colour, due to the presence of saffron in the paste |
| Taste | Rich with a slightly spicy ending, it has intense saffron, aromatic herb and pasture notes, with a faint animal hints |
| Maturing | at least 24 months |
| Curiosity | The name Bagoss derives from Bagossi, the name of the inhabitants of Bagolino, a small town in the upper Brescia area, in Val di Caffaro. Bagoss is produced in mountain dairies using raw cow's milk (Bruno-Alpina) following an ancient tradition: during the curd breaking phase, the cheesemakers add a teaspoon of saffron. The cheese is matured in structures called reolt, damp cellars made of earth and stone, which are ideal for cheese maturation: during the maturing process, the rind is coated with raw linseed oil, which gives it its typical brown-ochre colour |
| Our selection | A gem handed down from family to family over the centuries, Bagòss is still made as it once was', strictly by hand, using ancient tools and techniques, exclusively in the municipality of Bagolino. In the mountain pastures, producers use wood fires and large copper pots, and use fir branches and needles to filter and clean the milk |
| Suggestions | A cheese for meditation; in its area of origin, it is also known as Grana Bresciano or Grana dei poveri (poor man's Grana) and, like Grana, it was widely used in cooking: in omelettes, particularly those with wild and mountain herbs, in ravioli fillings or to flavour soups, minestrone and risottos. |
| Ingredients | Raw MILK, salt, rennet, saffron |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs |
| Weight | 16 kg appox |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Store at a temperature below +10 ° C |
| Storage Conditions (packaged products) | Keep refrigerated at a temprature below or equal to +4 °C |
| Instructions for use | Please remove the rind before consumption. Sell in fractions |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1448 kJ / 345 kcal Fat: 21,39 g of which saturates: 14,87 g Carbohydrate: 2,77 g of which sugars: 0 g Protein: 35,85 g Salt: 1,96 g Typical value per 100 g |
The producer
Francesco Stagnoli - Bagolino (BS) - Lombardy
Why we chose them
The true Bagoss is only the one produced by the artisans of Bagolino from where it gets its name. A special cheese that has managed to escape
from the economic mountain crisis, thanks to a few dairymen.
Francesco Stagnoli is one of the producers of Bagoss, Slow Food Presidium, produced in Bagolino (BS). The milk is still heated in the copper pot
over a wood fire, the extraction of the curd takes place with the traditional wood basket, while the pressing of the cheese is done manually. Then
the cheese is transferred to the historical caves, Reolt, for maturation. This is a very important process which lasts at least for a year but can last up
to 36 months and beyond.
From the same producer
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