Bagòss vs Monte Veronese
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.
Monte Veronese
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Veneto
- Status
- PDO
Monte Veronese is a semi-hard cow's milk cheese from the uplands around Verona, in Italy. The name is protected, and it covers two related styles from the same area. One is made with whole milk and stays younger and milder. The other, called d'Allevo, uses partly skimmed milk and ages longer, until it is firmer and better for grating. Both are pressed wheels with a thin natural rind and a pale paste.