Il Prodotto
The local Conca is typical of the Lombardy Alps. Thanks to the skillful hands of the cheesemaker, the genuine cow’s milk, rennet, salt and lactic ferments Conca cheese is also recognized by the P.A.T. Lombardy region (which welcomes typical products that in their production process have not undergone changes for at least 25 years).
The local Conca is a fat cheese, obtained with pasteurised cow’s milk.
The paste is solid, rich but at the same time elastic and straw-coloured.
The crust, on the other hand, is hard and smooth, with a colour that varies from straw-coloured to red or brown. According to a centuries-old tradition, the crust is oiled with raw linseed oil to protect it and to avoid excessive drying.
It has a cylindrical shape, weights around 7-8Kg with a diameter of about 33 cm and the side measures 8 cm.
The maturation varies between 5 and 8 months and gives the Conca cheese a distinctive smell, an intense and persistent flavour, delicate and with a sweet aftertaste.
It is a table cheese, perfect to eat grilled and particularly suitable for fondues. Its perfect combination is with mature, soft, medium-bodied red wines.
Cost per kg 17,49 €
Orderable sizes
500gr 8,75 €
900gr 15,74 €
1400gr 22,49 €
Extra information
Ingredients: cow’s milk, rennet, salt, lactic ferments.
Nutritional values (100g of product):
Energy: 1778 Kj – 428 Kcal
Fats: 33,7g – of which saturated: 25,1g
Carbohydrates: 2g – of which sugar: 0,05g
Proteins: 28,8g
Salt: 2,1g
P.A.T. CERTIFICATE
Production period: all year long
Allergens: milk, its components and/or derivatives
Crust: not edible
Storage: +4°C/+8°C
INDICATIONS FOR ALLERGENS: Milk, its components and/or derivatives
RICE: non-edible
CONFECTION FROM: approx.
METHOD OF STORAGE: +4°C/ +8°C
PACKAGING: vacuum packed
EXPIRY DATE PRODUCT WITHOUT VACUUM: 2-3 months
EXPIRY DATE PRODUCT UNPACKED: 3 months
ORIGIN: Caseificio Sociale Valsabbino Società Agricola Cooperativa.
