Have you ever wondered what are the differences between the top Italian cheese: Grana Padano and our Bagòss cheese?
We at bbuono have created an article to explain all the differences between these two great Italian cheeses.
Foreword:
Both Bagòss cheese and Grana Padano are excellent, long ripening, hard, partially skimmed cheeses, known all over the world and with a long and glorious history behind them. In this article we wanted to compare them since, very curiously, Bagòss cheese is often referred to as the “Grana Bresciano,” as well as being “Bagolino’s Gold.” In fact, its demand has far exceeded production, which has reached excellent quality levels.
History of Bagòss
Bagòss is a cheese that originated in Bagolino, a small town in the province of Brescia located in the center of the Vallesabbia mountains.
This cheese most likely dates back to the 16th century when Bagolino was influenced by the culture of the Venetian Republic. Saffron was among the goods the latter traded, and the Bagòssi (the inhabitants of Bagolino) began to use it in the production of their cheese. The presence of saffron in the paste gave it the typical straw-yellow color, similar to gold, a color much loved by the Venetians.
Even today Bagolino is a small, picturesque village of medieval origin and ancient customs and traditions survive; famous is their carnival, which consists of two separate events, the elegant Balarì (dancers and musicians) figures required for events internationally and the grotesque and unique Maschér (masks).
Click below to find out the full story of Bagòss cheese production and aging at bbuono.it
History of Grana Padano
The first name was Caseus Vetus, named for and produced by Cistercian monks in the 1100s in Chiaravalle, an abbey a few miles from Milan.
The people who were unfamiliar with Latin renamed it simply old cheese, Grana cheese, later just Grana.
The quantum leap, or the turning point, was in 1951, when a convention was signed in Stresa, Italy, by which the principles and standards for designations and indications on the characteristics of cheeses were established.
In 1954, Italy established some regulations on the protection of designations of origin and typical cheeses, and the Consortium for the Protection of Grana Padano Cheese was born.
Click below to find out about the Grana Padano cheese production plan on granapadano.it
Nutritional values per 100 grams of Bagòss
- Energy value: 310 Kcal
- Fat: 27% g
- Protein: 32.5% g
Nutritional values per 100 grams of Grana Padano cheese
- Energy value: 431 Kcal
- Fat: 29% g
- Protein: 38% g
Recommended pairings with Bagòss
It enhances the richness of Bagòss with pairings designed for every palate.
Try it with berry preserves, red onions or the sweetness of pumpkin, walnuts and honey. For a complete experience, choose wines from the territory: a full-bodied red such as Simut for long ages, a sparkling white or a Chiaretto del Garda for younger ones. Also great as the star of tasty finger food with Franciacorta or Garda reds, and surprisingly enjoyable with a craft beer IPA.
Jams:
Bagòss can be paired with a variety of jams, berries, red onion, pumpkin or nuts and honey.
Wines:
Drinking should be enhanced by a good wine, advisable to pair with local wines chosen in the individual types, white or red.
For example, a full-bodied red such as Leali’s Simut di MonteAcuto is suitable for a Bagòss with good aging (over 26 months), or a sparkling white or a chiaretto del Garda if the cheese is aged young (under 24 months).
Aperitifs:
Used to make a variety of finger foods by pairing them with white wines from Franciacorta, or the full-bodied reds from Lake Garda.
Beers:
With a good craft beer you can get a great pairing, we recommend an Ipa. To date you can see the craft beers from Franciacorta that we have selected.
Recommended pairings with Grana Padano.
Jams:
It is usually favored with honey, Grana Padano and pears, Grana Padano and strawberries or Grana Padano and apricots.
Aperitifs:
For a classic aperitif, Franciacorta DOCG, a popular bubbly, or a champagne to pair two important products that pair well and come together surprisingly well, evoking a unique style.
Wines:
The wine to pair to best enjoy Grana Padano depends a lot on the seasoning of the cheese you choose.
With Grana Padano PDO you need a smooth wine, fresh in acidity slightly warm in alcohol; we pair it with a Chiaretto del Garda or an organic Lugana del Garda.
With Grana Padano over 16 months, accompany it with a red wine of moderate intensity, young and fresh and possibly rich in aroma; we pair it with a Botticino.
A bursting, persistent and intense wine is appropriate with Grana Padano Riserva; our pairing is a Valcalepio or Moscato di Scanzo.
Beers:
Ideal a Pils, low fermentation for Grana Padano DOP, a Bock to enhance the flavor of “over 16 months” grana, and an amber Strong Ale for a strong Grana Padano such as Riserva
Recipes with Bagòss
Bagòss is suitable for consumption as is, but it can be used as an ingredient in a variety of recipes; it is a great product to use in cooking to lend its unmistakable flavor to the most delicious dishes.
Our favorite recipes are as follows:
Appetizers:
Temaki of local salami with Bagòss cheese by bbuono with chef Roberto Abbadati.
First courses:
Risotto vialone nano with bacon and cheese by bbuono.
Main courses:
Cotechino with Bagòss cheese zabaglione and black truffle by bbuono with lady chef Ambra Marca.
Side dishes:
Bagòss peppers in salad by la cucina di Bacco.
Sweets:
Layering by Iginio Massari.
Unique Dishes:
Piadina with Bagòss and wild hops by bresciaatavola.
Snacks:
Bagòss delight with fig jam and port reduction by Emanuela – arricciaspiccia blog.
Recipes with Grana Padano
With Grana Padano you can make a multitude of recipes, you just have to indulge your imagination. You can use it in various formats: in waffles, in creamy spreads, in chunks, grated to make various fillings, in sheets.
Here are a few selected for you below:
Appetizers:
Mini pizzaiola toast with tomato sauce and Grana Padano by granapadano.it
First courses:
Cappelletti ferraresi with black truffle drops by granapadano.it
Main courses:
Hen stuffed with sausage and chestnuts with Grana Padano cheese and baked potatoes by granapadano.it
Side dishes:
Caesar Salad with Grana Padano by granapadano.it
Sweets:
Grana Padano ice cream and cherry ratafià by granapadano.it
Unique Dishes:
Grana Padano cheese fondue in a pot by granapadano.it
Snacks:
Fruit with Grana Padano waffles by granapadano.it
How to present Bagòss cheese on the table:
In fine flakes for tasting, in chunks, the very seasoned one grated and used to choreograph dishes.
How to present Grana Padano cheese on the table:
In single-serving tasting portions, in thin flakes or grated by dropping it “snowy” on plates to give a touch of effect.
How to store Bagòss cheese
In case you have a cellar suitable for storing aged cheeses a wheel of Bagòss would fit in really well. Once it is over 16 months old you will only have to oil it and turn it every 3 weeks. If you would be interested in purchasing a whole wheel of Bagòss cheese please email commerciale@bbuono.it for a personalized discount.
If you were to buy it from us and then store it in the refrigerator, the system of all great seasoning will be valid; that is, simply wrapping it in a hemp or cotton cloth.
If vacuum-packed, it practically has a shelf life of more than 3 months. To enjoy it, it should be taken out of its package and refrigerator an hour beforehand and allowed to breathe at room temperature.
