Bagolino Bagòss

The inhabitants of Bagolino, a small town north of Brescia, are known as Bagossi, hence why the cheese produced in the valley is known as Bagòss. The uncooked-curd cheese is made from raw, semi-skimmed cow’s milk, and in this Alpine area it takes on very original characteristics. According to ancient tradition, as the curds are being broken, the cheesemaker adds a little saffron. The cheeses are larger than mountain tomas—usually 16 to 18 kilos, though some can even weigh as much as 20 to 22 kilos—and they undergo a lengthy aging, for 24 or even 36 months. The rind is rubbed with raw linseed oil, giving it a typical brownish-ochre color.

Season

Available year-round