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Formaggio Sabbio

Typical tough-dough cheese, aged up until 20 months, it is produced with partially skimmed milk from cows and it has a semi-cooked dough. Its long aging process, together with the production process and its ingredients -- pasteurised milk, rennet, salt and milk ferments -- give the “sabbio” cheese a compact consistence, with a few small holes. In forms aged over 12 months a few grains are also present. The flavour is strong but not spicy, the odour intense and the colour is decidedly golden. Each form has a diameter among 32 and 33 cm and weight up to 6.5 kg.

Product description

Cheese made with partially skimmed milk from cows, with long aging. (10 to 20 months)


Pasteurised milk, rennet, salt and milk ferments


Diameter 32-33 cm


6.2 – 6.5 Kg


Compact dough, with a few small and regular holes. Grains may be present in cheese aged over 12 months.

Organic characteristics:

Flavour: savoury but not too spicy.
Odour: intense
Colour: golden intense

Nutrition facts

Fat: 32% - 44%
Proteins: 33,5% - 45.7%
Humidity: 27%
Ashes: 5.3% - 7.2%
Carbohydrates: 2.2% - 3.1%
Calories: 1800 KJ / 100gr
433 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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25087 Barbarano Salò (BS)
tel: 0365 21261
fax: 0365 20944
P.IVA/CF: 02356600987

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