Conca

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.