Bagòss cheese Kg.5

THE INTENSE FLAVOUR OF TIME AND AGING
Bagòss is a hard cheese made from partially skimmed raw cow’s milk, characterised by a firm yet smooth texture that is never overly elastic, and which may feature a slight pheasant’s-eye pattern. After a minimum maturation period of 12 months, it develops an intense yet balanced flavour, with aromatic notes that become more pronounced over time and a distinct aroma, sometimes with a pleasant, slightly spicy undertone. The browned rind, which is edible and becomes more colourful with ageing, encapsulates all the authentic flavour of a cheese matured with patience and skill. Store at a controlled temperature between 0°C and +4°C.