Casciotta d'Urbino
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| Casciotta d'Urbino DOP | |
|---|---|
| Country of origin | Italy |
| Region | Marche |
| Town | Urbino |
| Source of milk | Cow and sheep |
| Pasteurised | Often |
| Texture | Semi-soft and crumbly |
| Weight | 800g–1.2 kg |
| 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 cheese made in the province of Pesaro and Urbino, in the Marche region of Italy.
This cheese is generally made of between 70 and 80% sheep's milk with 20–30% cow's milk.
First made in ancient times, this cheese, it is said was a favourite of Michelangelo and Pope Clement XIV.[citation needed]
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.
See also[edit]
References[edit]
- Rubino, R., et al. (2005), Italian Cheese, ISBN 88-8499-111-0
- Formaggio.it - Profile (Italian)
External links[edit]
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