Casciotta d'Urbino
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 | This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013) |
| 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.: 1982DOP: 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, central Italy.
This cheese is generally made of between 70 and 80% sheep 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.
References
- Rubino, R., et al. (2005), Italian Cheese, ISBN 88-8499-111-0
- Formaggio.it - Profile (Italian)
External links
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