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Cheese from Italy, Lombardy, province of Brescia, the commune of Bagolino
Bagòss is a hard, long-aged cheese from Bagolino in the Brescian Alps, made from raw cow's milk partly skimmed by letting the cream rise. It is the only Alpine cheese that gets saffron in the vat, a habit dated to the 16th century under Venice. The curd is cooked at 47–52 °C, pressed in wooden hoops, dry-salted for over a month and aged at least six months with its rind rubbed with linseed oil. Made in 8 steps over 7 months – 7.4 months. The longest step, age and oil, takes at least 6 months (Regione Lombardia 2017. D.d.s. 24 ottobre 201…) and runs at 4–19 °C (Regione Lombardia 2017. D.d.s. 24 ottobre 201…). Lactic bacteria of the raw milk and of optional native milk or whey starters from the production area does most of the fermenting.
| Main step | at least 6 monthsSet[bagoss-disc2017] | Age and oil |
|---|---|---|
| Temperature | 4–19 °CSet[bagoss-disc2017] | Age and oil |
| Raw cow milk from one or more milkings · Partly skimmed by letting the cream rise; up to 30% whole milk allowed; at least 70% of the milking cows of mountain breeds[bagoss-disc2017] |
| Native starter (milk, curd or whey starter from the area) · Optional[bagoss-disc2017] |
| Powdered calf rennet[bagoss-disc2017] |
| Powdered saffron (the tip of a teaspoon) · Added to the curd while it is being cut[bagoss-disc2017] |
| Medium-grain sea salt[bagoss-disc2017] |
| Linseed oil for the rind[bagoss-disc2017] |
| Starter: optional native milk, curd or whey starter; calf rennet |
Total time across the recorded steps: 7 months – 7.4 months
What changes: Cream rises in shallow basins and is skimmed off by hand
The milk goes into the basins within 2 hours of milking; the risen cream is skimmed off by hand.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bagòss is the only Alpine cheese that has saffron added in the vat, which gives the paste its yellow colour. Its milk is skimmed by letting the cream rise in shallow basins, it is heated in a copper cauldron over a fire, and the rind is kept supple with linseed oil.
Bagòss is made from raw milk, but the curd is cooked at 47–52 °C and the cheese is aged at least six months. No other safety limits are set.
Every number is labelled with how it is known. How this atlas is made
The specification traces Bagòss to the 16th century, when Bagolino was under the Republic of Venice; saffron, traded in Venice, was added to give a golden cheese for the Doges. The Bagolino statutes of 1473 already required cattle to spend about 90 days on the summer pastures. The name is the local word for the people of Bagolino.
