It is made from raw and partially skimmed cow's milk; the pasta is fully cooked. It has all the characteristics of mountain cheese; the winter or "winter" - produced from the milk of cows that also feed on forage - is considered slightly less valuable.
Typical of the Lombardy region, more precisely of Bagolino - province of Brescia, in the Caffaro Valley and upper Val Sabbia - Bagòss enjoys the recognition of Traditional Agri-food Product (PAT). The name Bagòss derives from "bagossi", which is the name of the inhabitants of Bagolino.
As a nutritional source of high biological value proteins, vitamin B2 (riboflavin), phosphorus and calcium, Bagòss belongs to the II fundamental group of foods. It is also quite caloric, quite fat, high in cholesterol and sodium.
Bagòss is a cheese to be enjoyed mainly alone; however, it is also widely used grated on first courses.
and a very high percentage of fats, attributes that increase with aging - lipids are never less than 20% of the dry matter.
Energy is therefore provided above all by fats, followed by proteins and finally by few carbohydrates. The fatty acids are mainly saturated, the peptides have a high biological value - that is, they contain all the essential amino acids in the right proportions compared to the human model - and simple carbohydrates. .
Bagòss does not contain fiber and is rich in cholesterol. As it matures, it loses lactose and is enriched with histamine. The quantity of purines is very low. Gluten is absent.
The vitamin profile is characterized by the abundance of riboflavin (vitamin B2) and equivalent retinol (vitamin A and RAE). There are other water-soluble factors of group B such as thiamine (vitamin B1) and niacin (vit PP). minerals instead, Bagòss shows relevant concentrations of calcium, phosphorus and sodium.
normolipid for slimming against overweight - especially serious ones. The seasoned one, if grated in first courses, is allowed in portions of 5-10 g at a time.
The prevalence of saturated fatty acids and the abundance of cholesterol make Bagòss not recommended in case of hypercholesterolemia.
Thanks to the "high biological value of proteins, Bagòss can be considered an" excellent source of essential amino acids. It is indicated in all circumstances that require increasing these nutrients - for example general or specific malnutrition, malabsorption, increased nutritional demand such as in pregnancy or practicing excessively intense and prolonged sports etc. However, this function is limited by the "less valuable" nutritional characteristics of the cheese, which require the use of moderate consumption and frequency portions.
Lactose, present only in trace amounts due to the abundant seasoning, makes it unsuitable for the diet due to the specific intolerance of the most sensitive subjects. On the other hand, by increasing maturation, it also increases the level of histamine making it unsuitable for the diet against this type of food intolerance. Instead, it is pertinent to the diet against celiac disease and hyperuricemia.
Given the wide range of water-soluble vitamins of group B, which mainly perform the role of coenzymes, cheese can be considered a very nutritious food and useful for supporting various processes of cellular metabolism. In Bagòss there is also an abundance of fat-soluble vitamin A - or retinol equivalents (RAE) - which is necessary to maintain intact the visual function, the ability to reproduce, cell differentiation, etc.
Given the high concentration of sodium, Bagòss cheese must be avoided or significantly limited in the diet against sodium sensitive arterial hypertension.
The abundance of calcium and phosphorus is a very useful nutritional property for optimizing skeletal metabolism, for example during growth, in pregnancy (in which Bagòss, for hygienic reasons, must be cooked) and in old age - prevention of bone rarefaction from osteoporosis. Note: Vitamin D intake must also be ensured for bone health.
It is not allowed in the vegan. Due to the presence of animal rennet, it must also be excluded in vegetarian ones. It has no contraindications for the Muslim and Jewish religions. The opinions of observant Buddhists, in this regard, are conflicting.
The average portion of Bagòss cheese is about 80 g.
is between 14-22 kg - depending on whether winter or summer.
The rind of Bagòss, not too thick but which increases in size with aging, is dark brown or reddish in color - during aging, it is regularly greased with pasteurized linseed oil which tends to oxidize.
Bagòss has a compact, uniform texture with possible very fine holes. The consistency is very hard, not very elastic and crumbles into flakes; the color is straw yellow. It seems very similar to the Brescian Nostrano "Valtrompia" cheese which, on the other hand, enjoys the recognition of Protected Designation of Origin (DOP).
The flavor of Bagòss is full, rich, aromatic, spicy with increasing aging and never bitter; the addition of saffron is not perceptible. The prevailing taste is the savory one.
Bagòss is not all the same. Since the annual production is uninterrupted, Bagòss takes on distinctive characteristics according to the type of milk: from the mountain pasture - summer period - or from the valley floor - winter period. of processing and maturing, is the chemical composition of the liquid, influenced by the feeding of livestock - fresh grass or hay with feed.
, fried polenta in lard, etc.). It is eaten alone especially in the first year of maturation; very seasoned, on the other hand, it is more often used grated.
The grated Bagòss is ideal to accompany first courses of various kinds, dry and soupy, especially based on cereals, legumes and vegetables - or derivatives. Polenta with Bagòss, spooned or roasted, both with melted cheese and with fondue - with milk cream is well known. Famous are the "mereconde", that is a soup with cheese and grated bread, egg, parsley and broth. The pasta stuffed with Bagòss, such as ravioli, is noteworthy. Long pasta (eg pappardelle) and short (eg penne), with egg or semolina, also in broth (maltagliati), can be enriched with this cheese. Note the cereal and legume soups with Bagòss Some people grate the Bagòss also on the dumplings.
It can also be used to flavor second courses of various kinds such as, for example, grilled fillet - with Bagòss fondue.
Generally, red wines such as Franciacorta Rosso, Capriano del Colle, Granato or Marchese di Villamarina are associated with Bagòss recipes in which the flavor of the cheese is prevalent, or with that of only 12 months.
- Brown or Red Pied breed.It can be from the mountain hut or from the winter. The first is produced directly in the high mountains, where the cattle graze free; the second in the factories at the bottom of the valley, with milk supplied by the Malghesi, who partially feed the animals with various fodder (straw, etc.). The cheese making technique is the same.
The raw milk from several milkings is heated in copper pots over low heat up to 37-39 ° C. The powdered rennet is then added (1.5 - 2.5 g per 100 kg of milk), mixed and left to rest for 45-70 minutes; coagulation and development of thermophilic lactic bacteria occurs.
The curd is broken: first the mass is cut with the so-called "sword" or with the "lira", turning the cheese mass by means of the "spannarola", waiting for the deposit on the bottom; then you finish breaking it with the "thorn" making it fine and thin.
Everything is cooked at 47-57 ° C. Saffron is then added to the curd to increase the yellow pigmentation. The mass is filtered with cloths to drain the whey, placed in "fascere" (molds) and pressed for 24 hours.
We proceed to dry salting with coarse salt, alternately on the sides and on the sides.
It ends with maturing for at least 12 and up to 48 months, during which the rind is repeatedly scraped and greased with linseed oil - once raw, now pasteurized. From 100 kg of milk you get 5-6 kg of cheese; the yield is 8-9% at 24 hours and 5-7% when fully ripe.
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