Difference between revisions of "Casciotta d'Urbino"
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| [[Cow]] and [[Sheep]] | | [[Cow]] and [[Sheep]] | ||
| Often | | Often | ||
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| Semi-soft and Crumbly | | Semi-soft and Crumbly | ||
| Typically<BR>2 weeks to 1 month | | Typically<BR>2 weeks to 1 month | ||
| + | | D.O.: 1982[[Protected Designation of Origin|DOP]]: <br>[[12 June]], [[1996]] | ||
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Latest revision as of 22:19, 23 January 2009
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| 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.: 1982DOP: 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% 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
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