Bagòss

EN Texto en inglés Aún no hay artículo en tu idioma: extracto en inglés.

Bagòss (also spelled Bagòs or Bagoss. Full name Bagòss di Bagolino) is an Italian raw-milk, hard cow's-milk cheese made only in the comune of Bagolino, in the Caffaro Valley of the Province of Brescia, Lombardy. It is aged for at least twelve months and often for two to three years, and is recognisable by its large cylindrical wheels, a straw-yellow paste tinted by saffron, and a dark ochre rind oiled during ageing with linseed oil. Locally, the cheese is also called oro di Bagolino ("the gold of Bagolino") for its colour, or grana dei poveri ("the poor man's grana") for its long ageing and use as a grating cheese. Bagòss has been a Slow Food Presidium since 1999 and is listed in the regional register of Prodotti Agroalimentari Tradizionali (PAT) of Lombardy.