Description
Bagoss cheese is an artisanal delicacy with an extra hard texture that carries the millennial tradition and pride of the Bagossi, the inhabitants of Bagolino in the picturesque province of Brescia. Made from the raw milk of the noble brown alpine cattle breed, this semi-fat cheese is a true delight for the senses. During the curd processing, the cheesemaker skillfully enriches the Bagoss with the addition of saffron, giving the cheese a unique and distinctive character. Its nobility is also manifested in its impressive size, often exceeding 20 kg, and in the aging process that gives the cheese a spicy taste wrapped in a yellowish hue. The texture of Bagoss, after a careful aging period, transforms into a granular consistency that offers 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 tradition and artisanal art in cheese production. Pairings: Tasting Bagoss reveals a rich and rewarding experience when enjoyed in its pure form, but its culinary potential extends far beyond, making every bite a unique gastronomic journey. Ideal for enhancing the flavor of gnocchi and pasta, 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 encounter with structured wines, such as Amarone, Sforzato, and some dessert wines, transforms into a combination of flavors that delight the palate. Bagoss, with its complexity and sensory richness, lends itself to enriching culinary experiences, providing moments of genuine gustatory satisfaction. Storage: In the refrigerator Processing: The processing of Bagoss is an art passed down from generation to generation by the cheesemakers of Bagolino. Here are the main steps: 1. The milk: The raw milk is milked from Brown Alpine cows raised in Bagolino and fed with local hay. During the summer, the cows graze on the alpine pastures, giving the milk a unique and characteristic 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 vats and heated to 33°C. The starter whey from the previous day is added to promote fermentation. Calf rennet is added and left to rest for about 30 minutes. The curd is broken into small granules with a spino and then gently stirred. At this stage, a teaspoon of powdered saffron is added to give the cheese its characteristic yellow-orange color. 3. Pressing and salting: The curd is poured into special metal molds that give it its characteristic shape. The molds are pressed for about 12 hours to remove excess whey. The molds are immersed in a saltwater bath for about 40 days. 4. Aging: The molds are aged in natural cellars in Bagolino for a minimum of 12 months. During aging, the molds are turned and brushed periodically. The cheese develops a hard rind and an intense, aromatic flavor. 5. Control and branding: The molds of Bagoss are checked by a Protection Consortium to ensure their quality and compliance with the regulations. The molds that pass the control are branded with the Consortium's logo. Bagoss is a PDO (Protected Designation of Origin) cheese, and its production regulations protect its quality and uniqueness. Some curiosities: 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 bit of honey, or used to enrich first and second courses. Bagoss has won numerous international awards and recognitions. Aging: 22 Other: NUTRITIONAL VALUES CHEMICAL PARAMETERS Energy value Kcal 286 Moisture 30-35% Kj 1,192 Fat on dry matter 40-45% Proteins Gr. 18 Lipids Gr. 22 Carbohydrates g. 1.5 Calcium Mg. 400 Phosphorus Mg. 310