Bagòss

Bagòss is an illustrious traditional hard cheese, whose excellence is intrinsically linked to its mountain pasture production. Originating in Bagolino, in the Caffaro Valley, its dialect name “Bagòss,” meaning “Bagolinese,” attests to its deep local roots—an authenticity that distinguishes it and protects it from mere imitations.

The characteristic intense yellow color is given by the traditional addition of saffron to the curd. The cheeses undergo a prolonged maturation process, often over two years, during which the rind is expertly treated with linseed oil, contributing to its aromatic complexity.

When cut, the cheese reveals a unique sound: a slight crackling sound caused by the air trapped in the alveoli, once jokingly called the “crying” of the cheese. For us at Guffanti, this sound is more an expression of its vibrant vitality, a “cry of joy” that announces the exceptional tasting experience.