Among the most well-known Italian cheeses, the Bagoss Slow Food Presidium is unique for its almost luminous yellow color due to the use of saffron in the paste, as taught by an ancient tradition of the Brescia mountains. Produced in Bagolino, the town from which it takes its name (the Bagossi are the inhabitants of Bagolino), it is made only with alpine milk. With a semi-cooked paste, it is normally aged for at least 24 months. It has a typical aroma and a very compact paste. Characteristics The shape of the Bagoss is cylindrical (diameter 40-55 cm, height 10-12 cm, weight 16-20 kg), with a hard consistency. The rind is oiled, the paste is firm, sometimes with small holes, and at maturity, it tends to break into flakes.
