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Bagòss di Bagolino

Bagòss di Bagolino

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£57.00
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£57.00
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DESCRIPTION: Bagoss is a unique Italian cheese produced in a small village called Bagolino. It is made from the Bruna Alpina cow's milk, and during the curd breaking, saffron is added to the cheese, resulting in the typical straw-yellow colour of the body. This cheese is at least 2 years old. Its rind is smooth, while the aromas are reminiscent of freshly cut grass. The flavour is savoury, slightly spicy, and piquant whilst this 2 years old is hard and crumbly. Bagoss should always be consumed at room temperature so that the hints of chestnuts and walnuts can be fully appreciated.

HOW TO USE: Bagoss is often used as a filling for savoury dishes, but it can also be grated over pasta, soups, or risottos. For the best experience, let it slowly melt over a slice of piping hot polenta.

INGREDIENTS: MILK, salt, rennet and saffron.


ALLERGY ADVICE: For allergens see ingredients in bold.

DISCLAIMER: The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change. You should always read the label before consuming or using the product and never rely solely on the information presented here. If you require specific advice on any product, please contact the manufacturer, whose details will appear on the packaging or label. Cibo is therefore unable to accept liability for any incorrect information. This information is supplied for your personal use only. It may not be reproduced in any way without the prior consent of Cibo and due acknowledgement.