Bagoss

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.

The cheese is aged for at least 12 months, but it can be left to mature for up to 3 years. Its rind is smooth, while the aromas are reminiscent of freshly cut grass. The flavor is savory, slightly spicy, and piquant. Bagoss should always be consumed at room temperature so that the hints of chestnuts and walnuts can be fully experienced and appreciated.

It's recommended to pair the cheese with full-bodied aged red wines and young sparkling wines. Bagoss is often used as a filling for savory 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.