Texture Semi-soft and Crumbly | Pasteurised Often Weight 800g - 1.2 kg Sources of milk Cattle, Sheep | |
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Aging time Typically2 weeks to 1 month Certification D.O.: 1982DOP: 12 June 1996 Similar Valle d'Aosta Fromadzo, Raschera, Bra cheese, Formaggio di Fossa, Canestrato | ||
Casciotta d urbino dop
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, central Italy.
Contents
- Casciotta d urbino dop
- Festa del formaggio marchigiano casciotta d urbino vent anni dop 10 e 11 settembre 2016
- References
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 and Pope 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.
Festa del formaggio marchigiano casciotta d urbino vent anni dop 10 e 11 settembre 2016
References
Casciotta d'Urbino Wikipedia(Text) CC BY-SA