Bagòss is a hard cheese produced in Valle Sabbia, in the province of Brescia, following a cheesemaking tradition with deep roots in Lombardy's history. What makes it truly unique on the world stage is the addition of saffron, a precious spice that gives the cheese its distinctive golden colour and delicate, refined aromatic notes.
Production follows rigorous methods: the milk is curdled, the curds are cut and cooked, then salted and pressed in traditional moulds. The cheese is then aged for extended periods, during which it develops a compact texture and a paste rich in flavour. When cut, it displays a pale ivory colour with golden hues, a legacy of the saffron incorporated during production.
On the palate, Bagòss expresses a decisive yet balanced flavour, with sweet and smoky notes that combine elegantly with the spiced aroma of saffron. In the kitchen it is appreciated both as a table cheese and grated over traditional Lombard dishes. Its recognition as a Slow Food Presidio protects its authentic recipe and artisanal methods.
