This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Bagozzo. A wheel of hard cheese made with cow's milk from Bruno Alpina or Pezzata-Rossa cows and similar to Caciotta. It is a grana-type cheese with a grainy, straw yellow paste with some holes and a hard, golden, almost red rind which is dry salted and rubbed with raw linseed oil. It is made on farms in the Valle de Sabia around Brescia in Lombardy. This cheese is made with raw, semi-skimmed milk. The curds are usually cooked, but sometimes uncooked with a sharper taste, and pressed. It may be found in the following dimensions: 35-40cm (14-16") diameter x 12-14cm (4½-5½") deep, weighing anything from 15-25 kg (33-55 lbs). Affinage is from 2-6 months. It is frequently served sliced and grilled and is good for grating, having a sharp, pungent flavour.
Most frequent country: Italy
Most frequent region: Lombardy
Also known as: Bagoss, Grana Bagozzo, Bresciano
See places: Italian food and cuisine, Lombardy
See foods and dishes: grana