- Casciotta d'Urbino
infobox Cheese
name = Casciotta d'Urbino DOP
country =Italy
region = Pesaro e Urbino
town =Marche
source =Cow andSheep
pasteurised = Often
weight = 800g - 1.2 kg
texture = Semi-soft and Crumbly
aging = Typically
2 weeks to 1 month
certification = D.O.: 1982DOP:12 June ,1996 Casciotta d'Urbino or "Casciotta di Urbino" is a type of
Caciotta , made in theProvince of Pesaro and Urbino in Le Marche,Italy .This cheese is generally made of between 70-80%
sheep milk with 20-30% cows milk.First made in ancient times, this cheese, it is said was a favourite of
Michelangelo andPope Clement XIV .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.
References
*Rubino, R., et al. (2005), "Italian Cheese", ISBN 88-8499-111-0
* [http://www.formaggio.it/italiaDOP/casciottaurbino.htm Formaggio.it - Profile] (Italian)External links
* [http://www.casciottadiurbino.it/ Official Site]
Wikimedia Foundation. 2010.