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 around Bagolino in the Caffaro Valley 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.