(2 customer reviews)

Weight: 200

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.

Wine Pairing:

Aged red wines, Young sparkling wines



2 reviews for Bagoss

  1. Curtis Ng

    Fantastic cheese on its own!

  2. Damien Druon

    Very tasty !
    Indeed this cheese will suit for people who like strong taste due to maturation.

    We loved it !

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