How delicious this Bagoss cheese is! And how beautiful it is to look at with its bright yellow paste! A miracle of nature? No, an ancient tradition that involves the use of saffron in the cheese paste. Produced in the village of Bagolino, in the Brescia mountains, only with alpine milk. It is a semi-cooked cheese, usually aged for at least 24 months. It has a typical aroma and a very compact paste. Where does the name come from? From the name given to the inhabitants of Bagolino, Bagossi.
