Mereconde with Bagoss cheese

Mereconde with Bagòss Cheese: an ancient flavor to be rediscovered

If you are looking for a dish that tells the story and authentic flavors of an almost forgotten tradition, Mereconde con Formaggio Bagòss are the perfect choice. This recipe, typical of the Brescian mountain areas, brings to the table the robust and unique taste of Bagòss cheese, often referred to as “poor man’s Grana” or “red gold” because of its color and value.

Preparation Mereconde with Bagoss cheese, a dish of ancient flavors that has almost been forgotten.

• Cut onion, sauté in oil and butter with whole garlic then add stock and remove garlic.
• In a bowl, crumble bread, add chopped spinach, sauté, pepper, nutmeg, eggs, grated Bagòss cheese and mix all ingredients well, add broth if necessary.
• Form balls the size of a walnut and flour them. Boil water and prepare a sauté of butter and sage. Place the balls in the pot when the water comes to a boil, remove them and drain when they come to the surface.
• Serve by pouring butter over it with a sprinkling of grated Bagòss cheese.