Azienda Agricola Buccio Mario

So much passion and a strong desire to protect their tradition is the motto that Buccio Mario knows for producing his cheese. A constant effort to create a good Bagòss, cow's milk from Bagolino and a pinch of saffron, but love and dedication are essential to preserve this dairy art. The attention paid to the choice of animal feed and the constant checks on the milk allow for a high-quality product, even though the cheese production process has remained almost unchanged for a hundred years. Technology and innovation assist man, but the passion and knowledge passed down from generation to generation ensure that Bagòss is considered a high-level cheese.

Azienda Agricola Buccio Mario: the history

It's difficult to precisely date the founding of the Buccio family's company since the passion for breeding and cheese production goes back in time.
Census records have allowed the family to establish that Stefano Buccio was born in 1847 and that Mario Buccio, in 1951, is the third descendant of his ancestor. Just like his great-grandfather, he continues the family trade. At a certain point, Mario decided to break that chain of inheritance initiated by his father and created his own company, thus becoming the current society, run by two generations of Buccio: along with Mario and Nicoletta, his wife, are their children Gianluca and Sara, born in 1983 and 1990 respectively, assisted by Ionut, who has worked with them for many years.
The main product of their production has always been Bagòss cheese, with only one difference: unlike in the past, it is now possible to find the brand that guarantees consumers the authenticity of their products. Together with other local realities, 15 years ago they made Bagòss cheese a “slow food Italy presidium” and since 2018 they have been its representatives.

Azienda Agricola Buccio Mario: the production of Bagòss

The cheese production process has remained almost unchanged over time. For generations, they have reproduced the same milk processing methodologies, ensuring a product that retains its historical, cultural, and gastronomic characteristics. Over time, only the technical tools, such as milking machines, have changed with technological development.
Today, in addition to the traditional shapes of Bagòss cheese, they produce goat cheese, mixed cheeses, ricotta, butter, yogurt, and some cured meats. The Buccio family has always been attentive to the care and health of the animals, to whom no genetically treated feed is administered, only the so-called “OGM Free.” To guarantee the best quality of their products, the cows spend 240 days a year in the stable, eating hay supplemented with feed, while for the remaining part of the year, they are taken to the alpine pastures, where they are free to eat the fresh herbs from their mountain pastures. They return to the stable in early October with the traditional transhumance.

Since 2016, the Buccio company has also managed a small place in the heart of the historic center of Bagolino, “La Malga del Re,” where you can buy and taste the products of the company, as well as visit the aging cellar.