The Bagoss from Buccio Mario Farm is a semi-fat, extra-hard cheese aged for over 60 months. The name comes from the inhabitants of Bagolino, a town in the province of Brescia, known as the Bagossi. It is made with raw milk from the brown alpine cow breed. During the breaking of the curd, the cheesemaker adds saffron, which characterizes the 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 paste, after normal aging, becomes grainy and may break. This cheese is a Slow Food presidium. Crust: hard, yellow-brown in color. • Paste: compact, straw-yellow in color, sometimes with small eyes. • Flavor: intense, sometimes slightly spicy. • Aroma: persistent, with notes of dried fruit and floral. Pairings: It is recommended to consume this cheese on its own. Excellent on gnocchi and pasta. Pairs well with structured wines like Amarone, Sforzato, and some dessert wines. Storage: In the refrigerator or cellar Processing: The milk is partially skimmed, and calf rennet is added. Saffron is added during the breaking of the curd, which occurs in two distinct phases. The paste is placed in molds under weight, which are later changed to branded molds. The crust is rubbed with linseed oil, which helps give it a brown color during aging. The cheese is aged for 60 months before being marketed. Aging: 22 Other: Nutritional values per 100G: Energy 354 kcal 1477 kJ; Fats 22.90 g of which saturated fatty acids 16.90 g; Carbohydrates 2.75 g of which sugars <0.05 g; proteins 32.30 g; salt 2.13 g;
Price VAT included
The Bagoss from Buccio Mario Farm is a semi-fat, extra-hard cheese aged for over 60 months. The name comes from the inhabitants of Bagolino, a town in the province of Brescia, known as the Bagossi. It is made with raw milk from the brown alpine cow breed. During the breaking of the curd, the cheesemaker adds saffron, which characterizes the 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 paste, after normal aging, becomes grainy and may break. This cheese is a Slow Food presidium. Crust: hard, yellow-brown in color. • Paste: compact, straw-yellow in color, sometimes with small eyes. • Flavor: intense, sometimes slightly spicy. • Aroma: persistent, with notes of dried fruit and floral. Pairings: It is recommended to consume this cheese on its own. Excellent on gnocchi and pasta. Pairs well with structured wines like Amarone, Sforzato, and some dessert wines. Storage: In the refrigerator or cellar Processing: The milk is partially skimmed, and calf rennet is added. Saffron is added during the breaking of the curd, which occurs in two distinct phases. The paste is placed in molds under weight, which are later changed to branded molds. The crust is rubbed with linseed oil, which helps give it a brown color during aging. The cheese is aged for 60 months before being marketed. Aging: 22 Other: Nutritional values per 100G: Energy 354 kcal 1477 kJ; Fats 22.90 g of which saturated fatty acids 16.90 g; Carbohydrates 2.75 g of which sugars <0.05 g; proteins 32.30 g; salt 2.13 g;
