Bagoss cheese Kg. 3.5/5

The tradition indicates with the same term "bagoss" the most famous and widespread product of the region: a seasoned cheese with strong taste which deserved the name of Brescian qrana. During the summer months, the cows are transferred to the pastures of the neighbouring mountains and the transformation of the milk into bagoss is carried out in the Alpine summer pastures, according to the traditional method and using the antique artisan tools made of wood and copper. The smooth and slightly tough crust is greased during the seasoning with raw linseed oil, in order to keep it elastic and limit the formation of undesired mildew. The paste is of a straw colour, with a granulous tissue slightly scattered with holes. The taste is characteristic, definitely aromatic, but not spicy. As a table cheese, the bagoss is served in flakes like grana or grilled, but, if well seasoned, it is also excellent for being grated. This is a cheese with a semi-cooked paste, produced with cow milk, partially skimmed by affioramento; dry salting; maturing of 12-24 months; cylindrical shape (diameter 40 cm); cheese rind diritto (12-14-cm); average weight 15-16 kg.