Bagòss vs Silter
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.
Silter
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Lombardy
Silter is a hard cow's milk cheese from the Alpine valleys of Lombardy in northern Italy. Makers start with raw milk and skim off part of the cream, so the paste is firm rather than rich. The wheels carry a hard rind that turns from straw yellow toward brown. The name refers to the local room where cheese is left to mature. It is a mountain cheese meant to keep, not a fresh curd.