Difference between revisions of "Casciotta d'Urbino"
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| [[Province of Pesaro and Urbino|Pesaro e Urbino]] | | [[Province of Pesaro and Urbino|Pesaro e Urbino]] | ||
| [[Marche]] | | [[Marche]] | ||
| − | | [Cow]] and [[Sheep]] | + | | [[Cow]] and [[Sheep]] |
| Often | | Often | ||
| 800g - 1.2 kg | | 800g - 1.2 kg | ||
Revision as of 22:15, 23 January 2009
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|---|---|---|---|---|
| Italy | ||||
| Country of origin | Pesaro e Urbino | |||
| Region, town | Marche | |||
| Source of milk | Cow and Sheep | |||
| Pasteurised | Often | |||
| Texture | 800g - 1.2 kg | |||
| Aging time | Semi-soft and Crumbly | |||
| Certification | Typically 2 weeks to 1 month | |||
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% sheep milk with 20-30% cows milk.
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.
References
- Rubino, R., et al. (2005), Italian Cheese, ISBN 88-8499-111-0
- Formaggio.it - Profile
External links
| Asiago · Basket · Bel Paese · Bocconcini · Bra · Brös · Burrata · Caciocavallo · Caciotta · Caprino · Casciotta d'Urbino · Castelrosso · Casu marzu · Crescenza · Crucolo · Dolcelatte · Fontina · Gorgonzola · Grana (Padano) · Liptauer · Mascarpone · Monte Veronese · Morlacco · Mozzarella (di Bufala Campana) · Parmigiano-Reggiano · Pasta filata · Pecorino (Romano, Sardo, Siciliano) · Piave · Provolone · Ricotta · Robiola · Romano · Scamorza · Sottocenere al tartufo · Stracchino · Stracciatella di Bufala · Taleggio · Toma |