Bagòss

region: Lombardy | production: year-round | aging: 1 year | form: 16–20 kg | pasteurization: no

Bagòss is a cheese made from raw cow's milk that is produced only in the village of Bagolino in Lombardy. Its production has been carried out in the same way for centuries and follows very strict rules. The milk used must come from Bruno Alpina cows raised in Bagolino, fed exclusively on local hay (in the winter period) and fresh grass from mountain pastures at an altitude of 1,600 to 2,000 meters, where the herds are driven during the summer months.

The cheese mass is heated over a fire in copper vats and finely ground saffron is added to it, giving the cheese a beautiful golden color. It takes cheesemakers three hours to produce one form and 300 liters of milk are needed. The surface of Bagòss is rubbed with linseed oil, which gives the rind an ocher color. The minimum aging period is 12 months, but the forms are commonly left to mature for several years. Bagòss has a strong aroma and flavor with subtle spicy notes of saffron, hay, and mountain herbs. The more mature it is, the more pronounced and spicy its flavor becomes.

Bagòss, as we know it today, was born in the 16th century. A similar cheese was made here long before, but saffron was not originally added to it. The locals made this innovation when the Venetian doge heard about their renowned cheese and wanted to taste it. And because something ordinary could not appear on the doge's table, it was necessary to give it a luxurious golden appearance. The choice fell on exotic saffron, which was relatively easy to obtain at the time because Bagolino directly bordered the maritime power of the Venetian Republic.

Manufacturer: La Malga del Re