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Formaggio Conca

Conca cheese is produced with whole milk from cows, has a semi cooked dough, and contains rennet, salt and milk ferments. It has a medium-long aging process, between 5 and 8 months, that gives it a compact but elastic dough. With a cylinder shape and a diameter of about 34 cm, it can weigh up to 7 kg. The medium-long aging gives “conca” an intense taste, though soft and still with a sweet aroma. It has a strong odour and a lightly golden colour.

Product description

Cheese produced with whole milk from cows, with semi-cooked dough and medium-long aging. (From 5 to 8 months)


Pasteurised milk, rennet, salt and milk ferments


Diameter 33-34 cm


6.7 - 7 Kg


Compact dough , soft and elastic

Organic characteristics

Flavour:.quite intense
Odour: strong
Colour: lightly golden

Nutrition facts

Fat: 33.5% - 49.8%
Proteins: 27.2% - 40.2%
Humidity: 32.5%
Ashes: 4.8% - 7%
Carbohydrates: 2.0% - 3%
Calories: 1730 KJ / 100gr
417 KCAL / 100gr

Microbiological characteristics

C.B.T., Listeria monocytogenes, Coliformi, Sthapilococcus Aureus, Salmonella, Aflatossine:

Respecting and inferior to limits imposed by law DPR 54/97

Formaggella Vallesabbia



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Via Mulino Vecchio, 4
25087 Barbarano Salò (BS)
tel: 0365 21261
fax: 0365 20944
P.IVA/CF: 02356600987

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