Bagosso, Bagoss, Bagolino

In the Caffaro Valley in the province of Brescia (Lombardy), cows’ milk is used to produce these half-fat round cheeses, weighing about 14-16 kg (32-36 lb), which can be eaten fresh at 3 months or aged up to 24 months and used for grating or cut into slices and grilled. It is very much the local formaggio da tavola.