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Cheeses of Brescia

A wealth to discover and eat

Cheeses of Brescia

Surrounded by the valleys, mountains, hills and lakes, the province of Brescia is a perfect place to taste the cheese, an ingredient used heavily in local cuisine, but also the protagonist of the plates for appetizers and real bellyful at the end or in the middle of the meal. "In the province of Brescia - says the expert and master taster ONAF Lino Magri – you can find all the main types of dairying products. There are those more characteristic of the mountain area, such as soft cheeses and hard cheeses, and there are also the ones spread across the plain, soft and semi-hard cheeses." These products are mostly handmade, tied to the traditions of the places where they are born. There is the "gold" of Bagolino known as Bagoss, Ms. Robiola, sweetness of Lower Brescia, the soft-ripened cheese that for generations has been produced in the commune of Tremosine, "rock" cheese from the name of Rosa Camuna, the cousin Silter and Nostrano Valletrompia that was recently awarded the DOP and is appreciated for its nice spiciness.

Bagoss, cheese of Bagolino

You won`t exaggerate if you refer to Bagoss as one of the best cheeses in the world. Produced with semi-skimmed cow's milk since ancient times, it is “seasoned” with the legends telling about an addition of the "gold dust": saffron. It is divided into two types: alpine, rich in aromas and intense tastes and produced exclusively in cow yards in the commune of Bagolino; winter, produced in the rest of the year.


Fig jam, honey of chestnut or lime, grape mustard.

Wine and Beer

Considering the wealth of the taste of this cheese, characterized by its extraordinary succulence, the wine must be necessarily rich in tannin, the young one. For example, a Sforzato della Valtellina, a Nebbiolo of Piedmont, wines of great body and structure suitable for the “marriage” with the one that can be defined as “cheese for meditation”. And for beer lovers? An English Stout or a Belgian strong dark beer.

Use in the kitchen

Table cheese, usually served after a meal, since it emits pleasant intense aromas of underbrush with complete flavours. More tasty and intense products are produced in the mountain pastures where the process of aging intensifies the taste of chestnut and spiciness. It is traditionally used in risotto, in the filling of the typical casonsei, or in combination with walnuts and hazelnuts. But its real “mission” is after-meal cheese.

Where: in Bagolino

To taste the real Bagoss, you need to go to Bagolino, to a charming village that still preserves its medieval structure. The houses of the village, embracing each other, with arcades, subways, small terraces, wrought iron window guards, frescoes, are narrow and romantic, and lead to the top of the village dominated by the Church of St. George.

Robiola, Ms. Brescia

In the beginning it was as a humble cheese, produced from the excess cow's milk which was received by a shepherd as a salary. It is a typical cheese of Lower Brescia. Its peculiar softness, sweetness and solubility touch immediately the minds and hearts of those who taste it. Indeed, for Brescia, the Robiola is now a part of the DNA.


Such delicate types of honey as lavender, citrus jam.


The excellent recognized Lugana Doc, Capriano del Colle White Doc

Use in the kitchen

Excellent for the preparation of cold dishes, perhaps in combination with olive paste. Excellent in the preparation of first courses, such as risotto and gnocchi.

The soft cheese Tremosine

How many and what are the soft cheeses that are produced in our country? Each locality could undoubtedly name the characteristics distinguishing them from others. But how many places can boast the "terroir" of the plateau of Tremosine?
You should simply answer this question to understand the particularities of this product with the full cream milk reproducing to full extend sweetness and sparkling surface of the mountain-lake landscape.


Acacia honey, lavender honey.


The wine for this cheese should be fresh, quite smooth with an intense bouquet of fruit and flowers, to reveal fully the aromatic component. The rose wines of Garda will be an excellent choice.

Use in the kitchen

It can be served at the opening of a menu as an ingredient for salads that include possibly even celery and sweet.

Where: Tremosine

The village of Tremosine, where you can taste the delicious soft cheese, is located on a hill overlooking Lake Garda. This is a destination to put in your diary if you are traveling on the lake. The climate, thanks to its proximity to the lake, is mild in winter and hot, but not humid, in the summer season. These conditions contribute to the development of the typical Mediterranean vegetation.

The home of Valletrompia dop

This is another great alpine cheese is produced in Valle Trompia and it has recently crossed the finish line of the dop. This is the partially skimmed cow's milk product with a traditional addition of a pinch of saffron. The exposure of the pastures and the quality of the herbs characterize the particular aromas.


Fig jam, chestnut honey, grapes, cugnà.


From Valtellina to Piedmont, or moving to Bordeaux area, the aromas and flavours of this cheese are so rich that it can be tasted in combination with a very wide range of wines.

Use in the kitchen

Exquisite table cheese, served also after a meal, thanks to its pleasant intense aromas characterized by a pleasant spiciness. More tasty and intense products are produced in the mountain pastures. It is traditionally used in risotto, in the filling of the typical casonsei, also perfect for the fillet in pastry.

The fatulì, a "little piece" of Val Saviore

Goat`s cheese based on the raw milk "born" in Val Saviore and, in particular, in the Adamè valley. It is produced with milk from the goat breed Bionda dell’Adamello, a recognized autochthonous breed that is now threatened with extinction because of the low number of animals present. After the salting is finished, the product is smoked on the fireboxes with the use of juniper wood. This habit, which was born during the summer at the farm, solved the problem of cheese conservation. The juniper is one of the few woody plants that can be found on the high pastures of the valley and it is also considered to be a weed. The name "fatulì" seems to derive from "small piece".
One of the historical producers of this cheese used a deep soup bowl as a fascera (round plate for cheese), and this is a detail that confirms the origin of the name. Today, the rediscovery of this cheese is the opportunity to taste a product with a unique taste.  A group of seven manufacturers take part in the Slow Food Presidium of the "Fatulì della Val Saviore", born thanks to the intervention and coordination of the Adamello Park that protects, among other things, the Adamè valley, the cradle of birth of the cheese. Along with other bodies of the field they started the rediscovery of the product, in accordance with rules of procedure that originate from the tradition.

Trips to pastures to discover the Fatulì

The Adamello Regional Park is an area with rich nature, history and traditions. It covers an area of ​​over 50,000 hectares and stretches from the Croce Domini pass to Tonale Pass, situated on the left side of the Camonica Valley, in the province of Brescia. In summer the park organizes trips to the pastures to acquaint the guests with Fatulì producing companies.

14 July 2015
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