The true Bagoss is only the one produced by the artisans of Bagolino from where it gets its name. A special cheese that has managed to escape from the economic mountain crisis, thanks to a few dairymen.
Francesco Stagnoli is one of the producers of Bagoss, Slow Food Presidium, produced in Bagolino (BS). The milk is still heated in the copper pot over a wood fire, the extraction of the curd takes place with the traditional wood basket, while the pressing of the cheese is done manually.
Then the cheese is transferred to the historical caves, Reolt, for maturation. This is a very important process which lasts at least for a year but can last up to 36 months and beyond.