Casciotta d'Urbino

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Casciotta d'Urbino DOP
Country of origin	Italy
Region, town	Pesaro e Urbino, Marche
Source of milk	Cow and Sheep
Pasteurised	Often
Texture	Semi-soft and Crumbly
Aging time	Typically 2 weeks to 1 month
Certification	D.O.: 1982 DOP: 12 June 1996

Casciotta d'Urbino or Casciotta di Urbino is a type of Caciotta, made in the Province of Pesaro and Urbino in Le Marche, Italy.

This cheese is generally made of between 70-80% Sheeps milk with 20-30% Cows milk.

A Whole cheese weighs between 0.8Kg and 1.2Kg.

First made in ancient times, this cheese, it is said was a favourite of Michelangelo and Pope Clement XIV.

Local legend has it that the name came about from a mis-pronunciation of 'Caciotta' by a local civil servant, some say it is derived from the local dialect.

[edit] References

• Rubino, R., et al. (2005), Italian Cheese, ISBN 88-8499-111-0
• Formaggio.it - Profile (Italian)
• Official Site

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