Bagolino has been producing Bagoss since 1500, when the municipality belonged to the Serenissima of Venice and the Doge of the time wanted the colour of Bagoss to become more yellow so that it could be better matched with the golden ornaments of the damsels; a new spice that had just arrived from the East was then added to the milk: saffron.
Today, like in the past, saffron is still added during the processing of the milk, one teaspoon of saffron for every 300 litres of milk, which is then cooked over a wood fire.
Winter Bagoss is produced in the village stables, while summer Bagoss is made in the mountain stables when the cows graze freely on the meadows and feed on fresh grass and flowers.
A fundamental aspect of obtaining a good Bagoss is the maturing process: the use of the ancient cellars of Bagolino gives the cheese those special scents, humidity and natural moulds that give it a unique and unmistakable flavour.

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