New
The product
Bagoss di Bagolino
A cheese produced in Bagolino, a Slow Food Presidium
Code:
31090M23
Country of origin:
Italy - Lombardy
Type of Milk:
Raw Cow's milk
Weight:
16 kg appox
Minimum order:
1/16
| Description | Alpage cheese produced with raw milk from Bruna cows enriched with saffron |
|---|---|
| Appearance | The rind is brownish in colour, the paste straw yellow with a grainy texture |
| Taste | Rich, with intense spicy notes of saffron and hints of pasture, a slight sensation of almonds and a slightly spicy end |
| Maturing | At least 24 months |
| Curiosity | The raw milk, exclusively from cows of the Bruna breed, is first filtered using, according to tradition, spruce branches and needles; then it is semi- skimmed before being heated in traditional copper pots over wood fires. The rind is rubbed regularly with linseed oil in order to minimise the formation of mould and to avoid excessive drying |
| Our selection | A gem that survived the crisis of the mountain economy thanks to a few cheesemakers, who have been able to transmit their love for the traditional cheesmaking |
| Suggestions | Meditation cheese, perfect on its own. It is used in cooking, in omelettes with aromatic herbs, to enrich stuffed pasta, soups and rice |
| Ingredients | Raw MILK, salt, rennet, saffron |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 16 kg appox |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Store at a temperature below +10 ° C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1448 kJ / 345 kcal Fat: 21,39 g of which saturates: 14,87 g Carbohydrate: 2,77 g of which sugars: 0 g Protein: 35,85 g Salt: 1,96 g Typical value per 100 g |
The producer
Francesco Stagnoli - Bagolino (BS) - Lombardy
Why we chose them
The true Bagoss is only the one produced by the artisans of Bagolino from where it gets its name. A special cheese that has managed to escape
from the economic mountain crisis, thanks to a few dairymen.
Francesco Stagnoli is one of the producers of Bagoss, Slow Food Presidium, produced in Bagolino (BS). The milk is still heated in the copper pot
over a wood fire, the extraction of the curd takes place with the traditional wood basket, while the pressing of the cheese is done manually. Then
the cheese is transferred to the historical caves, Reolt, for maturation. This is a very important process which lasts at least for a year but can last up
to 36 months and beyond.
From the same producer
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