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.