Casciotta d'Urbino
Italian cheese
| 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
Italy portal
Food portal
References
- Rubino, R., et al. (2005), Italian Cheese, ISBN 88-8499-111-0
- Formaggio.it - Profile (Italian)
External links
- Official Site
- v
- t
- e
- Asiago
- Bitto
- Bra
- Burrata di Andria
- Caciocavallo
- Casciotta d'Urbino
- Castelmagno
- Fontina
- Formaggio di fossa
- Formai de Mut dell'Alta Valle Brembana
- Gorgonzola
- Grana Padano
- Montasio
- Monte Veronese
- Buffalo mozzarella
- Parmigiano Reggiano
- Pecorino
- Piave
- Provolone
- Quartirolo
- Ragusano
- Raschera
- Salva
- Squacquerone di Romagna
- Silter
- Spressa delle Giudicarie
- Taleggio
- Valle d'Aosta Fromadzo
- Valtellina Casera
varieties
- Auricchio
- Granarolo
- Parmalat
- Sterilgarda
 | This cheese-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e
