Bagoss 60 mesi Azienda agricola Buccio Mario

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The Bagoss produced by Azienda Agricola Buccio Mario is aged for more than 60 months and is a semi-fat extra hard cheese. The milk used is produced internally by 'Azienda Agricola Buccio Mario, few wheels are produced per year, the cheese produced by Azienda Agricola Buccio Mario is a unique product, unobtainable, produced as in the past. The whole chain is internal. One of the characteristics of this cheese is the addition of saffron during processing. We recommend the tasting in purity.

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ingredients

RAW COW'S MILK, CALF RENNET POWDER, SAFFRON AND SEA SALT.

Size

500g 1 kg c.a

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Bagoss 60 mesi Azienda agricola Buccio Mario

Bagoss di Bagolino 60 months: extra-hard cheese Bagoss di Bagolino Lombardy Seasoned 60 months Farm Buccio Mario

The Bagoss of 'Azienda Agricola Buccio Mario is a semi-fat extra hard cheese. The name comes from the inhabitants of Bagolino municipality in the province of Brescia, the Bagossi. It is produced with raw milk from Alpine brown cows. During the breaking of the curd the cheesemaker adds the saffron which characterizes the Bagoss. It is a noble cheese, it can reach a size of more than 20 kg, during the seasoning it takes on a spicy taste, the colour is tending to yellow. The paste, after the normal seasoning becomes grainy and can break. This cheese is a Slow Food Presidium. Rind: hard, brownish-yellow in colour. - Pasta: compact, straw yellow in colour, sometimes with small holes. - Flavour: intense, sometimes slightly spicy. - Aroma: persistent, dried fruit, floral.

More Information
ingredients	RAW COW'S MILK, CALF RENNET POWDER, SAFFRON AND SEA SALT.
Size	500g 1 kg c.a
Storage	In the fridge or cellar
Location	La Malga del Re Via Sant'Anna, 37 – Bagolino (BS)
more informations	Valori nutrizionali per 100G: Energia 354 kcal 1477 kJ; Grassi 22,90 g di cui acidi grassi saturi 16.90 g; Carboidrati 2.75 g di cui zuccheri <0,05 g; proteine 32.30 g; sale 2.13 g;
Allergens	milk
Milk	latte crudo di vacca Bruna Alpina
Aging	long-ripened
How it's made	Milk gets partially skimmed and calf rennet is added. Saffron is added too during the milling, which takes place in two different stages. The texture is laid in molds under pressing weights and then in mold stamps. The rind is greased with linseed oil that gives a dark colour to the cheese during the ageing.
cheese typology	hard cheese
Type of milk	cow's milk

Combinations

It is recommended to consume this cheese on its own. Perfect with gnocchi or any kind of pasta. Excellent with full-bodied wines like Amarone, Sforzato and few passito wines.

Technical Identity

cheese typology

hard cheese

Type of milk

cow's milk

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