Bagòss di Bagolino - Slow Food Presidium
Info and description
"Bagoss" is the name of the inhabitants of Bagolino, a small town in the province of Brescia, hence the name of the cheese produced in that valley.
A raw cheese made from semi-skimmed milk, produced according to an ancient artisan tradition that gives it absolutely original characteristics.
Matured for a long time: the regulations require a minimum of 12 months, but on average the cheese is matured for 24 or 36 months.
During the aging process, the rind is greased with raw linseed oil, which gives it its typical ochre-brown colour.
The inhabitants of Bagolino call it the "poor man's grana" because it is good grated, but Bagòss is above all an extraordinary table cheese.
A mark on the heel of the cheeses allows you to recognise Bagòss di Bagolino from the Bagolino Valley Cooperative, all the producers use wood fires and large copper pots.
In the summer they make cheese in the alpine pastures, in the winter a strict regulation requires that the animals be fed only with local hay.
Producer: Cooperativa Valle di Bagolino.
Net weight: 270/330 gr.
Packaging: this product is vacuum-packaged.
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