The Bagoss is a strong cheese that doesn't leave indifferent who tastes it, it has an intense flavour, almost hot due to its long aging. The Saffron gives it the characteristic straw yellow clour and making it particularly aromatic. It is produced in Bagolino, a medieval village surrounded by the Alpine Mounts in the province of Brescia. Nowadays the cheese-makers of Bagolino still produce it through artisanal methods within the Alpine huts which during the summer are used as shelter for the cattle: raw milk partially skimmed that comes from the Alpine cows, to which is added saffron during the breaking of the curd. It ages at least for 18 months, in some cases for 2 or 3 years. The wheels weigh from 16 to 22 kgs, they are massaged with linseed oil that releases a brown-ocher colour on the surface. The unique taste of the Bagos besides the saffron is given by the fodder that grows in this uncontaminated among the Vaia, Bruffione and Maniva mounts, between 1700 and 2000 meters of altitude. The cheese is a Slow Food Praesidium. The Bagoss is used for the preparation of fillings, cornmeal mush with cheeses, or simply grated on pasta or rice. The crust gives taste to soups. It should be accompanied by full-bodied aged red wines but also by young sparkling white wines.