Casciotta d'Urbino

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.

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

• List of Italian cheeses

References

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

External links

• Official Site