Bagoss cheese

bagoss cheeseProduction area: Bagolino in the province of Brescia (Lombardy).

Types: Vernengo (winter), Usomonte (summer).

The best product it has a nice straw yellow color with more intense toward the crust, with the barely visible speck. The sweet taste is veiled by a slight bitter tinge that recalls the taste of chestnuts.

Quality and taste varies according to the methods of production. It is excellent in the second year of age, but can reach 4 years of age or older. It gets a special flavor and sweetness if it is cooked. Weight from 16 to 20 kg, a diameter larger than 50 cm.

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