Maturation: at least 12 months
Cheese Type: Cooked, Pressed cheese
Bagoss is a unique hard cheese produced in a small traditional Italian village called Bagolino.
The cheese is made from the raw milk of the Brune Alpine cow. Saffron is added during the curd breaking process, which gives the cheese a straw-coloured paste. The cheese is usually matured for at least 12 months, but its maturation can last up to 3 years. It has a tasty, slightly spicy and sharp flavour.
Perfect to be added to your gnocchi and pasta recipes.
Aged red wines, Young sparkling wines
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team