Ancient Italian butchery is an art without equal. Discover the fascinating world of artisanal cured meats!
|One of the most precious cheeses in the Italian cheese-making tradition|
|With added saffron in the paste|
|From raw milk of the Bruna Alpina breed of cows|
Bagoss is a delicious cheese from Camonica Valley, whose regulations envisage the exclusive use of milk from the Bruna Alpina cows, an indigenous breed of the upper Lombardy region. The raw milk from free-range cows confers heady aromas that may vary according to the season: Saffron, the distinctive ingredient of this centuries-old cheese, is added to the milk to enrich it.
Maturation lasts for a minimum of 12 months up to even more than 36 months.
The Bagoss wheel (which can weigh up to 20 kg!) over the months is continuously turned and oiled with linseed oil: a single wheel can take up to 3 hours of work for the cheesemaker to produce. The paste is compact and has a yellow colour that becomes more golden as it ages.
The rich and intense taste typical of this cheese goes well with full-bodied and aged red wines, but also with Metodo Classico sparkling wines with a broad aromatic bouquet.
If you want to enjoy it as an aperitif, we recommend it with fresh fruit such as pears, with berry jam, or with honey and hazelnuts. Bagoss can also be grated over pasta, added to hot polenta or used in very tasty risottos.
INGREDIENTS AND BENEFITS
INGREDIENTS: Bruna Alpina cow’s milk, Saffron, Salt, Rennet
Cheese is the most produced and most varied food in Italy. Every small town has its own methods and raw materials, passed down through the centuries to this day. But if it is such an ancient source of livelihood, consumed since time immemorial, can cheese be harmful to human health? The answer is quite clear, however, it is important to make distinctions.
Our ancestors used to consume cheeses made from unprocessed milk milked from healthy, free-range animals. In recent years, however, the spasmodic pursuit of quantity has penalized the quality of life of dairy animals and consequently the quality of cheeses. The pasteurization to which milk is subjected also deprives cheeses of all the microflora and nutrients so useful to the human organism.
The solution then can only be one: progress by moving backward. Raw milk cheeses, rich in vitamins, positive microbacteria and natural nutrients still exist and are what is healthiest you can eat.
By choosing cheeses from small producers you are assured of the healthy origin of the milk and the authenticity of the resulting cheeses. You will benefit in taste, nature’s true taste, in health, and you will help rebalance man’s relationship with animals. Can you ask for anything better?
We receive your order, prepare it and ship it in 24/36 hours.
We are aware that excellent products need excellent packaging and at the same time we cannot risk damaging in any way the precious Italian culinary jewels: for this reason our warehouse is equipped with temperature and lighting ideal for food preservation and the most delicate ones (cheeses, cold cuts and craft beers) are stored inside cold rooms. During shipping, on the other hand, each product is protected with the packaging most appropriate to its characteristics.
Cheeses and cured meats, which despite being aged require special care, travel accompanied by a special slow-release gel ice inside isothermal bags: in this way freshness is preserved until the goods arrive at your home.
For our craft beers, which are unpasteurized and therefore more sensitive to high temperatures than normal, we use special isothermal bubble wrap, which can ensure that the accumulated cold is maintained for the shipping time while protecting the bottles from shocks.
To secure the precious bottles of Italian wine, we have equipped ourselves with special inflatable bags, designed solely for the purpose of immobilizing and protecting this product inside the box.
For jars containing a thousand Italian goodnesses, we use special protective bubble wrap liners.