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.
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
References
- Rubino, R., et al. (2005), Italian Cheese, ISBN 88-8499-111-0
- Formaggio.it - Profile (Italian)
External links
- Official Site
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- Bitto
- Bra
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- Caciocavallo
- Casciotta d'Urbino
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varieties
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- Sterilgarda
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