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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

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Picture of cover of recipe book


Grana Bresciano

Language: Italian

Description: Bagozzo. A wheel of hard cheese made with cow's milk from Bruno Alpina or Pezzata-Rossa cows 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.


Pronounced: GRAH-nah breh-SHYAH-noh
Gender: N/A
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Brescia in Lombardy
Better known as: Bagozzo
Also known as: Bagoss, Grana Bagozzo

See places: Italian food and cuisine, Lombardy, Brescia

See foods and dishes: Caciotta, grana

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