Description
Bagoss is a semi-fat cheese with an extra hard texture. The name derives from the inhabitants of Bagolino, a municipality in the province of Brescia, the Bagossi. It is made with raw milk from brown alpine breed cows. During the breaking of the curd, the cheesemaker adds saffron, which characterizes Bagoss. It is a noble cheese, can reach sizes over 20 kg, and during aging, it develops a spicy taste, with a color tending towards yellow. The texture, after normal aging, becomes grainy and can break. This cheese is a Slow Food presidium. Pairings: It is recommended to consume this cheese pure. Excellent on gnocchi and pasta. Great paired with structured wines like Amarone, Sforzato, and some dessert wines. Storage: In the refrigerator or in the cellar Processing: The milk is partially skimmed, and the rennet added is calf rennet. Saffron is added during the breaking of the curd, which occurs in two distinct moments distinguished from each other. The paste is placed in molds under weight, which are later changed with branded molds. The rind is greased with linseed oil, useful during aging to give a brown color. Aging: 22