Casciotta d'Urbino

Casciotta d'Urbino is a traditional Italian cheese originating from the Marche region, specifically the province of Pesaro and Urbino. It is one of the oldest cheeses in Italy, with a history dating back to the 11th century.

History

The origins of Casciotta d'Urbino can be traced back to the 11th century, making it one of the oldest known cheeses in Italy. It is believed to have been a favorite of the Renaissance artist Michelangelo, who reportedly purchased it regularly.

Production

Casciotta d'Urbino is made from a mixture of cow's and sheep's milk, with the sheep's milk making up 25-40% of the total. The milk is heated and then curdled using animal rennet. The curd is cut, heated again, and then molded and pressed. The cheese is then aged for at least 30 days.

Characteristics

Casciotta d'Urbino is a semi-hard cheese with a pale yellow color. It has a mild, slightly sweet flavor and a distinctive aroma. The cheese is typically round in shape, with a diameter of 15-20 cm and a height of 4-5 cm. It weighs between 1.5 and 2.5 kg.

Recognition

In 1996, Casciotta d'Urbino received the Protected Designation of Origin (PDO) status from the European Union. This means that only cheese produced in the designated area using the traditional method can be called Casciotta d'Urbino.

Serving

Casciotta d'Urbino is often served as a table cheese, but it can also be used in cooking. It pairs well with light red wines and is often served with honey or jam.

See also

• List of Italian cheeses
• List of sheep milk cheeses
• List of cow's milk cheeses

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