Casciotta d'Urbino
Casciotta d’Urbino is a soft table cheese made with a defined blend of sheep’s and cow’s milk.
- Milk
- 70–80% sheep’s milk; 20–30% cow’s milk
- Protection
- DOP
- Maturation
- 15–30 days
Sheep’s milk and cow’s milk in a short maturation
Casciotta d’Urbino combines 70–80% whole sheep’s milk with the remaining 20–30% whole cow’s milk. The milk may be raw or pasteurized and is coagulated at about 35°C with liquid or powdered rennet, with lactic cultures added when needed.
The curd goes into molds that help the whey drain. Salting can be dry or in brine, followed by 15–30 days of maturation, depending on the size of the cheese.
Where Casciotta d’Urbino is made
The area comprises Pesaro and Urbino province and seven named municipalities in Rimini province. It therefore extends across Marche and Emilia-Romagna.
MarcheWhat to pour with it
Verdicchio dei Castelli di Jesi
Try Casciotta d’Urbino with Verdicchio dei Castelli di Jesi in a cheese-and-wine tasting.
Conero
Try Casciotta d’Urbino with Conero in a cheese-and-wine tasting.
Lacrima di Morro d'Alba
Try Casciotta d'Urbino with Lacrima di Morro d’Alba in a comparative cheese-and-wine tasting.
Choosing Casciotta d’Urbino
Use the full protected name, Casciotta d’Urbino DOP, when choosing this cheese. It matures for 15–30 days.
Questions worth asking
Which milk is used?
It is made with 70–80% sheep’s milk and 20–30% cow’s milk.
Where is the protected area?
The area comprises Pesaro and Urbino province and seven named municipalities in Rimini province. It therefore extends across Marche and Emilia-Romagna.
How long does it mature?
It matures for 15–30 days.
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Sources and citations (1)
- Elenco delle DOP e IGP dei prodotti agricoli e alimentari
