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, produced only in the village of Bagolino in Lombardy. Its production has followed the same method for centuries and is governed by very strict rules. The milk used must come from Bruno Alpina breed cows raised in Bagolino, fed exclusively on local hay (in winter) and fresh grass from mountain pastures at an altitude of 1,600 to 2,000 m, 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, giving the cheese a beautiful golden color. It takes cheesemakers three hours to produce one form and requires 300 liters of milk. The surface of Bagòss is rubbed with linseed oil, giving the rind an ochre color. The minimum aging period is 12 months, but the forms are commonly allowed to mature for several years. Bagòss has a strong aroma and taste with mildly spicy tones 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, originated in the 16th century. A similar cheese was produced here long before, but saffron was not originally added. The locals adopted this innovation when the Venetian Doge heard about their renowned cheese and wanted to taste it. Since only something special could appear on the Doge's table, it needed a luxurious golden appearance. The choice fell on exotic saffron, which was relatively easy to obtain at that time because Bagolino directly bordered the maritime power of the Venetian Republic.

Manufacturer: La Malga del Re