Since 1982 Brescia
Cheese produced with whole cow’s milk, also using rennet, salt and lactic ferments, it has a medium-long maturation, from 5 to 8 months, compact semi-cooked paste, pasty but at the same time elastic.
Cylindrical in shape, with a diameter of about 33 centimeters, it can weigh up to 7.5 kgs.
The medium-long maturation gives the “Conca” an intense flavor, even if soft and still with a sweet aftertaste, a pronounced aroma and a pale straw color.
During aging, as a centuries-old tradition in our valleys, the rind is oiled with raw linseed oil to avoid excessive drying and to protect it.
Particularly suitable for fondues or melted on the grill.
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