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Bag˛ss
Bag˛ss

Features

There is a little mountain village in Brescia province (Lombardy region), Bagolino, where a cheese called "Bag˛ss" is produced.

The bag˛ss is a mountain cheese made with traditional and ancient methods: cooking in copper vat using wood and fire.
It is a raw cow milk, partially and naturally skimmed by surfacing.
It has a minimum maturation of 12 months but usually 2-3 years until 4 years.
During the process and after the curd cut, the cheesemaker adding a little spoon of saffron.

It has a cilindric shape of about 40-55 cm and height (height=scalzo) of 11-12 cm.
Thee weight is between 17 and 22 kg.
The paste colour is characterised by the addition of saffron, so it has a straw-yellow colour.
The rind is hard, smooth and oiled because during maturing the rind is smeared with raw linseed oil, which gives it the its typical ochre-brown colour.
A matured Bagoss has a hard grain paste and it breaks into flakes.



Bag˛ss

How is it made?

The raw cow's milk must come only from the Bagolino territory and from cows of the brown breed ("razza Bruna-Alpina"): The cows graze in the 22 mountain pastures of the area.

The milk - partially skimmed and filtered - is poured into basins. The cream ("panna") that emerges - which will be used to make butter - is removed.
So, after a day the milk is ready for the production of cheese.

COOKING: Milk is placed in copper vat and heated until 39° C, when the calf rennet is added. After about 30 minutes takes place a first cut of curd and after the curd is reduced in granules by a "spino" tool.

SAFFRON: At this point a the addition of a little spoon of saffron is added with the aim to give colour only.

CURD COOKING: At that point takes place a further cooking of the curd until 50 ░ C. The mass of cheese goes down into the container; it is then pressed, put in linen cloths and placed in wooden moulds.

BRANDING: the cheesemakers put a plastic band with manufacturer code, production date with number of weeks, month, year.

MATURING: Maturation takes place in structures called 'reolt', damp cellars made of earth and stones: an ideal place for maturing the cheese.
During maturing the wheels must be cleaned, cleaned, scraped, oiled many times, depending on maturing time of cheese.


Production area

The bag˛ss cheese is produced in the territory of Bagolino only. There is a producers' cooperative "Valle di Bagolino" which includes 28 farms.

NOTE: to produce a 20 kg wheel of Bag˛ss occur about 300 litres of milk


Some producers


La Malga del Re
Bagolino (BS)


COOPERATIVA VALLE DI BAGOLINO
For the protection of this cheese, there is a producers' cooperative that reunites all Bagoss producers.
For any kind of information, contact:

COOPERATIVA VALLE DI BAGOLINO scarl
VIA PARROCCHIA, 34
25072 BAGOLINO (BS)
email: coop.vallebagolino@libero.it
website: http://www.bagossbagolino.it/

 

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