Bagoss di Bagolino d'Alpeggio 36 months 500g

Bagoss di Bagolino d'Alpeggio 36 months 500g

Bagòss is a typical mountain cheese produced only in 28 small companies within the area of Bagolino, in the Brescia mountains. It is a true gem, yellow as gold: this is because saffron is present in the cheese paste.

Bagòss is made only from the milk of Brown breed cows raised in Bagolino, taken to graze in one of the 22 alpine pastures recognized in the area of Bagolino and fed with local hay. The cheese rounds are then aged for 36 months. The finished product is a true masterpiece: the rind is oily, the paste is mature and consistent, and it tends to break into flakes.

Curiosities

Bagòss is a cheese that is very much identified with the area in which it is produced, also because to obtain the production mark, it must be made exclusively within the area of Bagolino. Its name embodies this deep spirit of attachment to the region, in fact it derives directly from the name of the inhabitants of Bagolino, Bagossi.

Bagoss di Bagolino d'Alpeggio 36 months 500g: How is it produced

Azienda Agricola Stagnoli Francesco, Lombardy

A Slow Food Presidio and a PAT of the Lombardy region for a work of art from the Brescia mountains that borders Lake Garda. Mountain milk from flowering meadows and added as a natural preservative saffron, in the pure lumbard style as also the tradition of Milanese risotto requires. Strong and spicy flavors especially in an important aging like the one we present to you.

Ingredients Bagoss di Bagolino d'Alpeggio 36 months 500g

Cow's milk, natural rennet, saffron, sea salt

Nutritional values