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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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| ||Grana Bresciano|
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
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