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Casciotta d'Urbino

From Wikipedia, the free encyclopedia
Casciotta d'Urbino DOP
Country of originItaly
RegionMarche
TownUrbino
Source of milkCow and sheep
PasteurisedOften
TextureSemi-soft and crumbly
Weight800g–1.2 kg
Aging timeTypically 2 weeks to 1 month
CertificationD.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.

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

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References

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  • Rubino, R., et al. (2005), Italian Cheese, ISBN 88-8499-111-0
  • Formaggio.it - Profile (Italian)
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