Bagòss vs Piave
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.
Piave
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Veneto
- Status
- PDO
Piave is a cow's milk cheese from Italy, and the name is protected. It is a pressed cheese that ranges from supple and mild to hard and savory as it ages. Young pieces slice neatly for the table. Older pieces become dry enough to grate. Cooks and cheese boards both have a use for it, depending on the age of the wheel.