bagoss cheese 18 months

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Bagoss is an extra-hard semi-fat cheese produced in Bagolino, Lombardy. One of the characteristics of this cheese is the addition of saffron during processing.

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ingredients

Milk - Rennet - Salt - Saffron

Size

1Kg ca | 4Kg ca | 17Kg ca

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bagoss cheese 18 months

Bagoss cheese 18 months: price and deals Online

Bagoss cheese is an artisanal extra-hard delicacy that carries with it the age-old tradition and pride of the Bagossi, the people of Bagolino in the picturesque province of Brescia. Made from the raw milk of the noble Alpine brown cattle breed, this semi-fat cheese is a real treat for the senses. In the course of curd processing, the cheesemaker skillfully enriches Bagoss by adding saffron, giving the cheese a unique and distinctive character. Its nobility is also manifested in its imposing size, often exceeding 20 kg, and in the aging process that gives the cheese a piquant taste wrapped in a yellowish hue. The paste of Bagoss, after a skillful aging period, transforms into a grainy texture that gives an unparalleled sensory experience. Its delicate fragility, with the possibility of breaking, adds an element of surprise to every tasting. Not just a cheese, but an authentic culinary expression, Bagoss is a Slow Food Presidium that promotes and protects the tradition and artisanal art in dairy production.

More Information
ingredients	Milk - Rennet - Salt - Saffron
Size	1Kg ca \| 4Kg ca \| 17Kg ca
Storage	In the refrigerator
Location	CASEIFICIO SOCIALE DI BAGOLINO SOC. COOP. AGRICOLA - via Mignano, 58 25072 BAGOLINO (BS)
more informations	NUTRITIONAL VALUES CHEMICAL PARAMETERS Energy value Kcal 286 Moisture 30-35% Kj 1,192 Fat on dry subst. 40-45% Protein Gr. 18 Lipids Gr. 22 Carbohydrates Gr. 1.5 Calcium Mg. 400 Phosphorus Mg. 310
Allergens	Milk
Milk	raw milk from Bruno Alpina cow
Aging	long-ripened
How it's made	The process of making Bagoss is an art passed down from generation to generation by Bagolino cheesemakers. Here are the main steps: 1. Milk: Raw milk is milked from Bruna Alpina cows raised in Bagolino and fed local hay. During the summer, the cows graze on alpine pastures, giving the milk a unique and distinctive flavor. The milk is delivered to the dairy twice a day, within two hours of milking. 2. Curd and saffron: The milk is poured into large copper tanks and heated to 33°C. Graft whey from the day before is added, which promotes fermentation. Calf rennet is added and allowed to stand for about 30 minutes. The curd is broken into small granules with a bobbin and then gently stirred. At this stage, a teaspoon of saffron powder is added to give the cheese its characteristic yellow-orange color. 3. Pressing and salting: The curd is poured into special metal bands that imprint it with its characteristic shape. The wheels are pressed for about 12 hours to remove excess whey. The molds are immersed in a salt water tank for about 40 days. 4. Seasoning: The cheeses are aged in natural cellars in Bagolino for a minimum of 12 months. During aging, the wheels are turned and brushed periodically. The cheese develops a hard rind and an intense, aromatic flavor. 5. Inspection and branding: Bagoss wheels are checked by a Protection Consortium to ensure their quality and compliance with the specification. The wheels that pass the inspection are branded with the Consortium's logo. Bagoss is a PDO (Protected Designation of Origin) cheese and its production specification protects its quality and uniqueness. Some interesting facts: The tradition of adding saffron to Bagoss dates back to the Middle Ages. Bagoss is a versatile cheese that can be enjoyed on its own, with a little honey or used to enrich first and second courses. Bagoss has won numerous international awards and accolades.
cheese typology	hard cheese
Type of milk	cow's milk

Combinations

Tasting Bagoss proves to be a rich and satisfying experience when enjoyed on its own, but its culinary potential extends far beyond that, making each bite a unique gastronomic journey. Ideal for enhancing the flavor of gnocchi and pastas, Bagoss becomes the perfect companion for culinary creations that wish to elevate taste to new heights. Its versatility is also reflected in the recommended food and wine pairings. The combination with structured wines, such as Amarone, Sforzato and some passiti, turns into a marriage of flavors that delight the palate. Bagoss, with its complexity and sensory richness, lends itself to enriching culinary experiences, providing moments of authentic taste satisfaction.

Technical Identity

cheese typology

hard cheese

Type of milk

cow's milk

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