Bagòss vs Grana Padano
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.
Grana Padano
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Northern Italy
- Status
- PDO
Grana Padano is a hard cow's-milk grating cheese from a wide area of northern Italy. It belongs to the same family as Parmigiano-Reggiano, and it is a protected cheese.