Bagolino Bagòss

Slow Food Presidium

Italy

Lombardy

Milk and milk products

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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

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The Presidium producers belong to the Bagolino Valley cooperative, which marks the cheeses with its logo and works to market them and increase sales. All the cheesemakers employ traditional, artisanal techniques, using wood fires and huge copper pots. Bagòss is made in mountain dairies in the summer, and down in the valley in the winter, following a strict production protocol that requires the animals to be fed only local hay in addition to pasture.

Production area
Bagolino Municipality, Brescia Province

Presidium supported by
Bagolino Municipality, Bagolino Valley Cooperative, Sabbia Valley Mountain Community, Brescia Province
Producers
Amerigo Salvadori
Via Ponte Selva, 14
Bagolino (Bs)
Tel. +39 328 8425209
Produce in malga Maniva (1500 metri) e in malga Dasdana (1809 metri)

Pietro Salvadori
Località Selva, 1
Bagolino (Bs)
Tel. +39 347 0864578
piebagoss@hotmail.com
Produce in malga Campel (1500) e Soc (1800)


Oscar e Federico Stagnoli
Via Prada, 20 A
Bagolino (Bs)
Tel. +39 366 9561861-334 7602751
ostagnoli@gmail.com

Primo Stagnoli
Via Madonna di San Luca, 55
Bagolino (Bs)
Tel. +39 331 2214665
stagnoli.michele@gmail.com
Slow Food Presidium Coordinator
Lorenzo Berlendis
Tel.+39 380 3512321
l.berlendis@slowfood.it
The Presidium producers belong to the Bagolino Valley cooperative, which marks the cheeses with its logo and works to market them and increase sales. All the cheesemakers employ traditional, artisanal techniques, using wood fires and huge copper pots. Bagòss is made in mountain dairies in the summer, and down in the valley in the winter, following a strict production protocol that requires the animals to be fed only local hay in addition to pasture.

Production area
Bagolino Municipality, Brescia Province

Presidium supported by
Bagolino Municipality, Bagolino Valley Cooperative, Sabbia Valley Mountain Community, Brescia Province
Producers
Amerigo Salvadori
Via Ponte Selva, 14
Bagolino (Bs)
Tel. +39 328 8425209
Produce in malga Maniva (1500 metri) e in malga Dasdana (1809 metri)

Pietro Salvadori
Località Selva, 1
Bagolino (Bs)
Tel. +39 347 0864578
piebagoss@hotmail.com
Produce in malga Campel (1500) e Soc (1800)


Oscar e Federico Stagnoli
Via Prada, 20 A
Bagolino (Bs)
Tel. +39 366 9561861-334 7602751
ostagnoli@gmail.com

Primo Stagnoli
Via Madonna di San Luca, 55
Bagolino (Bs)
Tel. +39 331 2214665
stagnoli.michele@gmail.com
Slow Food Presidium Coordinator
Lorenzo Berlendis
Tel.+39 380 3512321
l.berlendis@slowfood.it

Territory

StateItaly
RegionLombardy

Other info

CategoriesMilk and milk products