Casciotta d’Urbino P.D.O.
An ancient cheese, it seems to have been a favourite of Michelangelo and Pope Clement XIV. Both the Dukes of Montefeltro and the Della Rovere family were dedicated to maintaining the other quality standards of this cheese, promoting the milk of local sheep, and also lowering the cost of grazing and the tax on transporting the cheese.
TECHNICAL CARD
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DENOMINATION:
Casciotta d'Urbino P.D.O.
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PRODUCTION AREA:
Marche: provinces of Pesaro, Urbino
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TYPOLOGY:
A soft, semi-cooked fat cheese with slight eye formation
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MILK:
whole mixed sheep (70-80%) and cow (20-30%)
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CRUST:
thin, approximately 1 mm thick, straw-coloured when ripe
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SEASONING:
20 to 30 days
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PRODUCTION:
annual