Cheese with a strong flavor, a product made with milk from local farms in the Valle Sabbia area in the province of Brescia.
Cheese made with whole cow’s milk, using rennet, salt, and lactic ferments, has a medium-long aging period, from 5 to 14 months, with a semi-cooked, compact, creamy yet elastic texture.
Cylindrical in structure, with a diameter of about 33 centimeters, a form can weigh up to 7.5 kilograms.
The medium-long aging gives the “Conca” an intense flavor with a sweet aftertaste, a pronounced aroma, and a light straw color.
During aging, as a centuries-old tradition in our valleys, the rind is oiled with raw edible linseed oil to prevent excessive drying and to protect it. Particularly suitable for fondues or melted on the grill.
The cheeses from the social dairy on Melaverde
The production of cheeses with 100% local milk from Vallesabbia
Discover Conca Cheese: Brescia tradition, kitchen uses, and useful tips
What is Conca Cheese and where does it come from?
It’s an aged Brescian cheese with semi-cooked paste, made with 100% local whole cow’s milk collected in Vallesabbia and processed by the Caseificio Sociale Valsabbino. The aging is medium-long (about 5–8 months): the paste remains compact and elastic, the taste is intense with a sweet aftertaste and pronounced aroma, light straw color. The traditional shape is cylindrical; we offer the vacuum-packed slice of 0.5 kg, convenient for the pantry. It’s a typical choice for those looking for aged Brescian cheese with a short supply chain and craftsmanship.
How do you store it? Fridge duration and tips
In vacuum packaging keep it in the fridge at 0–4 °C. After opening, wrap it in breathable food paper (no airtight film) and put it in the vegetable drawer: it breathes and doesn’t create condensation. Preferably consume within 7–10 days after opening; if you need more time, change the paper every 2–3 days.
Avoid the freezer: it alters the structure and aromas of aged cheeses. Before serving, let it sit at room temperature for 30 minutes. If a slight surface moisture appears, dab it and renew the paper.
How to use it in the kitchen? Ideas and pairings for Conca
Melts really well: perfect for fondues, grill/griddle or for creaming risottos and polenta. Cold: platter with cured meats, nuts, and chestnut honey; shaved over seasonal salads or roasted vegetables. Local pairings: wines from Lake Garda (Lugana, young Valtènesi red) or an amber craft beer. Tip: portion the slice and bring to 16–18 °C before serving to enhance aromas and sweetness. Useful keywords: aged cheese pairings, Conca cheese on the grill, Brescia recipes.
Conca or other aged cheeses from the Valsabbino dairy? The differences in brief
Conca (5–8 months): semi-cooked compact and elastic pasta, intense but soft flavor, great melted or grilled.
Nostrano Valsabbino (12–24 months): more savory and dry, grainier texture; perfect for grating and in flakes.
Riserva “Sabbio” 24 months: bold aromatic profile, evolved notes, presence of crystals possible.
If you’re looking for a versatile aged Bresciano for everyday cooking and platters, choose Conca; for more complex flavors, go for Nostrano or Riserva.
Nutritional values of aged cheese Conca
| Average values | per 100 grams |
|---|---|
| Energy | 1778 Kj 428 Kcal |
| Fats | 33.7 g |
| Saturated fatty acids | 25.1 g |
| Carbohydrates | 2.1 g |
| Sugars | 0.05 gr |
| Proteins | 28.8 g |
| Salt | 2.1 g |
| Fiber | 0 g |
Available in vacuum-sealed pack of 0.5 Kg
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