Cheese by Il Bagnolo, Craftsmanship from Lake Garda

25/03/2025 - Among the hills that surround and accompany the shores of Lake Garda stands at the height of Salò the Agriturismo il Bagnolo, an artisanal reality run by Giacomo.

Here he keeps to the true spirit of agritourism, that is, the firsthand production of what is offered to guests; we are lucky enough to have here in Winearchy the cheeses produced by Giacomo himself.

With the exception of the very fresh ones, these are raw milk products, where one can therefore feel in the concrete the difference of the pasture and the seasons, so that there is an intensity of flavor found only in non-standardized products.
The cows of the Bruna Alpina breed graze freely here; in fact, only and exclusively milk from their own production is used for the production of Bagnolo cheeses, so as to guarantee a virtuous chain that always gives importance to animal welfare.

Production starts from Paglierina, or a similar robiola cheese with a fresh vein, a delicate flavor and a creamy texture, to the aged Passo di Spino, which offers intense notes of pasture and an enveloping texture on the palate, to Blu del Garda Riserva, an aged blue cheese with a lingering, soft flavor that nonetheless manages not to tire the palate excessively.