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 typical straw yellow color 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 flavor is savory, 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.
This cheese is at least 2 years old. Its rind is smooth, while the aromas are reminiscent of freshly cut grass. The flavor is savory, 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.