Bagoss

Product A cheese produced from skimmed cow's milk.

Characteristics Bagoss has a hard compact paste with tiny holes. Its color is straw yellow, slightly more intense towards the rind.

Aging or Ripening The product needs to age for about 1 year. It is at its best after two years' aging.

Consumption The least-aged Bagoss may be used as a table cheese. However, the product is best when cooked. It is optimal served grilled over polenta, or as an accompaniment to steak or other grilled meats. The longer-aged Bagoss may be grated over pasta.

Production The cheese is produced year-round. Since the production is artisanal, it is possible to find slight variations in the flavor and aroma of Bagoss. The best of the lot, however, is that which is produced in the summer, when the cow's fodder is fresh and aromatic. Between June and October the cheese is produced daily, especially in the Val Durizza, where the finest pastures are located. The cows, however, are moved around constantly during the summer in search of better pastures, and return to Bagolino at the end of August. Milk from a single milking must be used. Only if this is insufficient may milk from a second milking be added. Immediately after milking it is skimmed, and rennet dissolved in spring water is added. The cheese is then left to rest for 1 1/2 hours. As soon as the curds form, they are broken into small pieces the size of grains of rice, and the mixture is reheated. (The temperature varies constantly; it changes according to whether the fodder eaten by the cows grew in the sun or in the shade The cheese is then separated from the whey, wrapped in canvas, and placed into molds with a diameter of 6"-8" and a height of 5.5". The molds are placed on wooden planks, and stones are placed on top to encourage draining. This procedure lasts three days, after which the cheese is released from its wrapping and brought to the valley, where it is aged for 4 months. Twice weekly during the aging period, the cheese is salted by hand.

History This is a cheese which, during ancient times, was produced by the local shepherds. The region is rich in grazing land, and stock-raising used to be the area's principal economic activity. Still today as in the past, Bagoss is produced in small, family-owned enterprises. There are no true dairies.

Name This cheese takes its name from the place where it originated, Bagolino in Val Sabbia, a small town in the province of Brescia. In the local dialect Bagoss is the epithet which refers to the jovial and happy disposition of the town's inhabitants, lovers of parties and noise. In the past, the cheese was known as "grana bresciano." Bagoss is known as a "lovers' cheese" because, like other sharp cheeses, it excites the senses.

Storage It may be kept in a cool and dry place, or stored in the refrigerator wrapped in a clean cloth.