{"id":13581,"date":"2020-04-08T20:39:13","date_gmt":"2020-04-08T18:39:13","guid":{"rendered":"https:\/\/www.bbuono.it\/formaggio-grana-padano-vs-bagoss\/"},"modified":"2026-08-24T15:59:18","modified_gmt":"2026-08-24T13:59:18","slug":"cheese-grana-padano-vs-bagoss","status":"publish","type":"post","link":"https:\/\/www.bbuono.it\/en\/cheese-grana-padano-vs-bagoss\/","title":{"rendered":"Grana Padano and Bagoss cheese: differences, recipes and curiosities"},"content":{"rendered":"\n

Have you ever wondered what are the differences between the top Italian cheese: Grana Padano and our Bag\u00f2ss cheese?<\/h2>\n\n
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We at bbuono have created an article to explain all the differences<\/strong> between these two great Italian cheeses<\/strong>.<\/p>\n\n

Foreword:<\/h3>\n\n

Both Bag\u00f2ss cheese<\/a> and Grana Padano<\/a> are excellent, long ripening<\/strong>, hard<\/strong>, partially skimmed cheeses<\/strong>, 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, Bag\u00f2ss cheese is often referred to as the \u201cGrana Bresciano,\u201d as well as being \u201cBagolino’s Gold.\u201d In fact, its demand has far exceeded production, which has reached excellent quality levels. <\/p>\n\n

History of Bag\u00f2ss<\/h3>\n
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Bag\u00f2ss is a cheese that originated in Bagolino<\/strong>, a small town in the province of Brescia<\/strong> located in the center of the Vallesabbia mountains.<\/p>\n\n

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This cheese most likely dates back to the 16th century<\/strong> when Bagolino was influenced by the culture of the Venetian Republic.<\/strong> Saffron was among the goods the latter traded, and the Bag\u00f2ssi (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. <\/p>\n\n\n\n

Even today Bagolino is a small, picturesque village of medieval origin<\/strong> and ancient customs and traditions survive; famous is their carnival, which consists of two separate events, the elegant Balar\u00ec (dancers and musicians) figures required for events internationally and the grotesque and unique Masch\u00e9r (masks).<\/p>\n\n\n\n

Click below to find out the full story of Bag\u00f2ss cheese production and aging<\/a> at bbuono.it<\/p>\n<\/div>\n\n\n\n

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Learn all about Bag\u00f2ss<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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History of Grana Padano<\/h3>\n
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The first name was Caseus Vetus<\/strong>, named for and produced by Cistercian monks in the 1100s in Chiaravalle<\/strong>, an abbey a few miles from Milan<\/strong>.<\/p>\n\n

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The people who were unfamiliar with Latin renamed<\/strong> it simply old cheese<\/strong>, Grana cheese<\/strong>, later just Grana.The quantum leap, or the turning point, was in 1951<\/strong>, 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.<\/p>\n\n\n\n

In 1954<\/strong>, Italy established some regulations on the protection of designations of origin and typical cheeses, and the Consortium<\/strong> for the Protection of Grana Padano<\/strong> Cheese was born<\/strong>.<\/p>\n\n\n\n

Click below to find out about the Grana Padano cheese production plan<\/a> on granapadano.it<\/p>\n<\/div>\n\n\n\n

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Learn all about Grana Padano<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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Nutritional values per 100 grams of Bag\u00f2ss<\/h3>\n\n\n\n