Typical cheese produced in a small dairy located in the municipality of Bagolino. Its origin dates back to the 16th century when Bagolino was a town located at the border of the Republic of Venice. Saffron, which characterizes the recipe, was in fact a common spice when Venice marketed goods all over the world. The paste tends to be granitic with a straw yellow colour. The perfume released is of saffron combined with very green notes of pasture and haymaking. On the palate there is a spicy note that tends to increase as the aging period continues.
