Bagòss vs Formai de Mut dell'Alta Valle Brembana
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.
Formai de Mut dell'Alta Valle Brembana
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Brembana Valley
Formai de Mut dell'Alta Valle Brembana is a semi-hard cow's milk cheese from the Brembana Valley in Italy. The dialect name means mountain cheese, and the full name ties it to the upper valley. Whole cow's milk is set into wheels with a thin natural rind and a compact, elastic paste. Small eyes are scattered through the ivory to straw interior. Young wheels are table cheeses, and older wheels grow stronger and more useful in hot dishes.