M�rke: Cooperativa Valle di Bagolino

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For the production of Bagoss some saffron is added to the milk.

Ingredients: cow's milk, salt, rennet and saffron.

Maturation: 12 to 48 months

Dimensions: 40 cm, weight 18 kg

Cylindrical shape with flat sides.

Each cheese weighs from 14 to 22 Kg

Inedible crust, oiled with linseed oil.

Dough: compact with small holes, color: yellow.

Typical intense flavor of mature cheese.

Fat not less than 20%, humidity not more than 37%