Bagolino Bagòss

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.

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Season

Bagoss is produced year-round; the minimum aging period specified in the Presidium protocol is 12 months

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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
Mario Buccio
Bagolino (Bs)
Via Conti, 13
tel. 0365 99468 - 328 8425209
buccio.gianluca@libero.it
Produce in malga Vaimane (1470 metri) e in malga Casade (2000 metri)

Amerigo Salvadori
Bagolino (Bs)
Via Ponte Selva, 14
tel. 0365 99600 - 3284511046
Produce in malga Maniva (1500 metri) e in malga Dasdana (1809 metri)

Diego Scalvini
Bagolino (Bs)
Via Cerretto Basso
tel. 0365 99354 - 333 6671429
aziendascalvini@alice.it
Produce in malga Doletten (1955 metri)
Slow Food Presidium Producers’ Coordinator
Mario Buccio
tel. 328 845209
buccio.gianluca@libero.it

Slow Food Presidium Coordinator
Paolo Bolzacchini
tel. 335 7318709
p.bolzacchini@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
Mario Buccio
Bagolino (Bs)
Via Conti, 13
tel. 0365 99468 - 328 8425209
buccio.gianluca@libero.it
Produce in malga Vaimane (1470 metri) e in malga Casade (2000 metri)

Amerigo Salvadori
Bagolino (Bs)
Via Ponte Selva, 14
tel. 0365 99600 - 3284511046
Produce in malga Maniva (1500 metri) e in malga Dasdana (1809 metri)

Diego Scalvini
Bagolino (Bs)
Via Cerretto Basso
tel. 0365 99354 - 333 6671429
aziendascalvini@alice.it
Produce in malga Doletten (1955 metri)
Slow Food Presidium Producers’ Coordinator
Mario Buccio
tel. 328 845209
buccio.gianluca@libero.it

Slow Food Presidium Coordinator
Paolo Bolzacchini
tel. 335 7318709
p.bolzacchini@slowfood.it

Territory

StateItaly
RegionLombardy

Other info

CategoriesMilk and milk products