“Bagoss" is an expression in the dialect of the region which means "Bagolio's", the name of the village situated in Val Caffaro from which the cheese comes from. The addition of saffron to brighten the color is still allowed. During the curing process, the rind is treated with linen oils. The texture is compact, with aromas of ripe fruit, leather and citrus fruit.
Full-bodied red wines, polenta, bean based dishes.