Casciotta d'Urbino

infobox Cheese
name = Casciotta d'Urbino DOP


country = Italy
region = Pesaro e Urbino
town = Marche
source = Cow and Sheep
pasteurised = Often
weight = 800g - 1.2 kg
texture = Semi-soft and Crumbly
aging = 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
* [http://www.formaggio.it/italiaDOP/casciottaurbino.htm Formaggio.it - Profile] (Italian)

External links

* [http://www.casciottadiurbino.it/ Official Site]