Bago cheese is a traditional Burmese dairy treasure from the Bago Region of Myanmar. This semi-soft cow’s milk cheese boasts a mild, slightly tangy flavor that deepens with age. Gourmets value Bago cheese for its creamy texture and versatility in both rustic and refined dishes.
In this article
Bago Distinctive Features
Bago cheese typically forms into wheels weighing about 1 kilogram each. Its rind is natural and thin, often displaying a pale yellow to light brown hue. The paste inside is smooth and ivory-colored, with a consistent semi-soft texture that yields easily to the knife.
The cheese contains approximately 45% fat in dry matter, contributing to its rich mouthfeel. It has a moisture content of around 50%, which keeps it supple without being overly wet. Artisanal versions may show tiny eyes or a slightly crumbly core if aged longer. Its aroma is mild with notes of fresh milk and grass.
Bago Cheese Varieties
Fresh Bago cheese is consumed within weeks and has a very soft, spreadable consistency. This variety highlights the pure, milky taste of the local cow’s milk. It is often used in sandwiches or as a topping for steamed rice cakes.
Aged Bago cheese undergoes a maturation period of two to three months. It develops a firmer texture and a more pronounced, nutty flavor. Some producers smoke the cheese lightly over local woods, adding a subtle smoky dimension. Another variation includes herbed Bago, where local herbs like lemongrass or cilantro are mixed into the curd.
Bago History and Traditions
Bago cheese originated in the fertile plains of the Bago Region in central Myanmar. Dairy farming here dates back centuries, supported by the area’s lush pastures and water resources. Local communities developed Bago cheese as a way to preserve surplus milk during the monsoon season.
The Bago Region is also famous for its rice production and freshwater fish dishes. Cheese-making traditions often coincide with village festivals, where families share homemade Bago cheese. It symbolizes hospitality and is commonly offered to guests during New Year celebrations. Stories tell of elders passing down cheese-making techniques through generations, ensuring the craft’s survival.
Production Process and Producers
Bago cheese uses fresh, whole cow’s milk from local breeds like the Burmese native cattle. Farmers milk the cows twice daily, and the milk is heated to 32°C before adding natural rennet. The curds form within an hour and are cut into small pieces to release whey.
Workers then press the curds into circular molds for several hours. The young cheeses are brined briefly and left to ripen in cool, humid cellars for two to three months. Main producers in Myanmar include Bago Valley Dairy, Mandalay Artisan Cheeses, and Yangon Fresh Farms. These producers emphasize traditional methods and small-batch quality.
Quality Labels and Certifications
As to our current knowledge, Bago cheese does not hold formal protected designations like PDO or PGI. However, some producers adhere to local food safety standards set by Myanmar’s Ministry of Health and Sports. These guidelines ensure hygienic production and labeling accuracy.
A few artisanal makers pursue organic certifications by avoiding synthetic additives. They follow sustainable farming practices that protect animal welfare. Consumers can look for trust marks from recognized local cooperatives that verify traditional production methods.
Wine or Beverage Pairings
Bago cheese pairs beautifully with light, crisp white wines such as Sauvignon Blanc or Pinot Grigio. These wines cut through the cheese’s creaminess and enhance its mild tang. Local Burmese beverages like green tea or light lager beer also complement Bago cheese well.
For a richer experience, try Bago cheese with a fruity rosé or a mild ale. The slight sweetness in these drinks balances the cheese’s savory notes. Non-alcoholic options include fresh lime juice or tamarind juice, which add a refreshing contrast.
Suitable Fruit and Vegetables
Bago cheese excels with fresh, sweet fruits like mangoes, papayas, and lychees. The fruit’s natural sugars highlight the cheese’s creamy texture. Sliced apples and pears provide a crisp contrast that cleanses the palate between bites.
Vegetables such as cucumber slices, cherry tomatoes, and blanched green beans pair nicely. Their high water content and mild flavors do not overpower the cheese. Lightly pickled vegetables like radish or carrot also add a tangy crunch that complements Bago cheese.
Suitable Meat and Fish dishes
Bago cheese melts smoothly into grilled chicken or pork dishes. It adds richness to stir-fries and curries common in Burmese cuisine. Shredded Bago cheese can top meat-filled samosas or spring rolls for extra flavor.
For fish, try incorporating Bago cheese into steamed fish parcels or fish cakes. Its mildness enhances white fish like tilapia or catfish without dominating. Bago cheese also works well in seafood salads, blended with prawns or crab meat.
Bago Presentation
Serve Bago cheese at room temperature, about 18-20°C, for optimal flavor. Remove it from the refrigerator at least one hour before serving. Place the whole wheel or sliced portions on a wooden or ceramic plate to showcase its rustic appeal.
Arrange Bago cheese with accompaniments like crackers, bread, and fruits in a circular pattern. Use a cheese knife with a sharp blade for clean cuts. Provide small forks or spreaders for guests to handle the cheese easily. This presentation highlights Bago cheese as the centerpiece of any platter.
Bago Questions and Answers
What is Bago cheese?
Bago cheese is a traditional semi-soft cheese from Myanmar made from cow’s milk. It has a mild, tangy flavor and a creamy texture. Bago cheese is often aged for two to three months to develop its character.
How should I store Bago cheese?
Store Bago cheese in the refrigerator at 4°C wrapped in wax paper or cheese paper. This prevents it from drying out or absorbing other odors. Proper storage keeps Bago cheese fresh for up to three weeks.
Can I freeze Bago cheese?
Freezing Bago cheese is not recommended as it can alter the texture and cause crumbiness. Thawed Bago cheese may lose its creamy consistency. It is best to consume Bago cheese fresh or refrigerated.
How do I cut Bago cheese properly?
Cut Bago cheese with a sharp knife into wedges or slices from the wheel. Ensure each piece includes some rind for full flavor. Clean cuts help maintain the cheese’s structure and presentation.
Where can I buy Bago cheese?
You can buy Bago cheese at specialty dairy shops in Myanmar or through online exporters. Local markets in the Bago Region often sell artisanal versions. Some international gourmet stores may stock Bago cheese.
What is the shelf life of Bago cheese?
The shelf life of Bago cheese is about three weeks when stored correctly in the refrigerator. Aged Bago cheese may last slightly longer due to lower moisture. Always check for off smells or mold before consuming Bago cheese.
How is Bago cheese used in cooking?
Bago cheese is used in salads, sandwiches, and melted dishes in Burmese cuisine. It adds creaminess to soups and gratin recipes. Bago cheese can also be grated over pasta or rice dishes.
Is Bago cheese suitable for vegetarians?
Bago cheese is suitable for vegetarians if made with microbial rennet. Always check the label or ask the producer. Traditional Bago cheese often uses animal rennet, so verification is key.
What makes Bago cheese unique?
Bago cheese is unique due to its local cow’s milk and traditional Burmese production methods. Its semi-soft texture and mild, tangy flavor set it apart. The cheese reflects the agricultural heritage of the Bago Region.
Can I eat the rind of Bago cheese?
Yes, the rind of Bago cheese is edible and adds a slight earthy note. It is natural and thin, enhancing the overall experience. Always ensure the rind is clean and free from unwanted mold.
Recipe Ideas
Bago Cheese and Mango Salad
This refreshing salad combines the creaminess of Bago cheese with the sweetness of ripe mangoes. It is a popular dish in Myanmar during the hot season. The contrast of textures and flavors makes it a standout appetizer or light meal.
Bago cheese adds a rich, tangy element that balances the fruit’s acidity. Fresh herbs like mint and cilantro elevate the salad’s aroma. This recipe is quick to prepare and showcases local ingredients beautifully.
Ingredients
- 200 grams Bago cheese, cubed
- 1 large ripe mango, peeled and sliced
- 100 grams mixed salad greens
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon honey
- Fresh mint and cilantro leaves
- 2 tablespoons roasted peanuts, crushed
Method
- Wash and dry the salad greens, then arrange them on a serving plate.
- Add the cubed Bago cheese and mango slices evenly over the greens.
- In a small bowl, whisk together lime juice, fish sauce, and honey to make the dressing.
- Drizzle the dressing over the salad and toss gently.
- Garnish with fresh mint, cilantro, and crushed peanuts before serving.
Bago Cheese Stuffed Peppers
These stuffed peppers are a hearty dish that highlights the melting quality of Bago cheese. They are often served as a side or main course in Burmese households. The peppers become tender and sweet when baked, complementing the savory cheese filling.
Bago cheese blends well with spices and herbs, creating a flavorful mixture. This recipe is versatile and can be adapted with different stuffings. It is an excellent way to introduce Bago cheese to those new to Burmese cuisine.
Ingredients
- 4 medium bell peppers, halved and deseeded
- 150 grams Bago cheese, grated
- 100 grams cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh coriander for garnish
Method
- Preheat the oven to 180°C and lightly grease a baking dish.
- Heat oil in a pan and sauté onion and garlic until soft.
- Add turmeric, cooked rice, salt, and pepper, mixing well.
- Stir in the grated Bago cheese until combined.
- Stuff the pepper halves with the mixture and place in the baking dish.
- Bake for 20-25 minutes until peppers are tender and cheese is bubbly.
- Garnish with fresh coriander before serving hot.
Similar Cheeses and Alternatives
Bago cheese shares similarities with other semi-soft cow’s milk cheeses like Italian Fontina or French Tomme. These cheeses offer a comparable creamy texture and mild flavor profile. Fontina has a nuttier taste, while Tomme might be firmer, but both can substitute in recipes calling for Bago cheese.
In Southeast Asia, alternatives include Laughing Cow cheese or local variants like Vietnamese Chao cheese. These are also soft and spreadable, though they may lack the artisanal depth of Bago cheese. For a closer match, seek out other Burmese cheeses or experiment with young Gouda.