Asiago vs Bagòss
Asiago
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Veneto
- Status
- PDO
Asiago is a cow's-milk cheese from the Asiago plateau in Veneto and from the protected zone around it. Pressato is young, pale, and mild. D'allevo is aged until it is firm and sharper.
Bagòss
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Lombardy
Bagòss is a hard cheese from Bagolino in Lombardy, Italy. Makers use raw cow's milk, often partly skimmed, and they add saffron to the curd. That step turns the paste a deep straw yellow and gives the wheel its recognizable color. The wheels are large, with a firm body that breaks into flakes, and the rind is rubbed with linseed oil until it turns dark ochre. The name comes from Bagossi, the people of that mountain town.