Casciotta d'Urbino

Casciotta d'Urbino
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

• Official Site