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Casciotta di Urbino
Photo Credit: Caseificio Val D'Apsa

Casciotta di Urbino

Casciotta d'Urbino PDO is a type of casciotta Italian cheese made from 70% sheep’s milk and 30% whole cow’s milk. This semi-soft cheese can only be made in the Pesaro-Urbino province of Italy with features and characteristics attributable to the area. ‘Cascio’ which means cheese from an ancient past was produced since the times of Dukes of Montefeltro.

The right mixture of sheep and cow’s milk gives the cheese a soft and crumbly texture. Its flavour can be described as sweet and pleasant with the aroma of warm milk and a slightly acidic note. It is a delicate, subtle cheese with flavours of fresh green grass, nuts and wild flowers. The colour of the cheese is straw with characteristic small holes. This cheese is produced only between April and September. It ripens in 15 - 30 days and has a fat content of 45 per cent. Apart from its flavour, it is noted to be a very healthy cheese containing a good amount of vitamins and antioxidants. It is also low in cholesterol.

The cheese should be stored at a temperature of between 4° and 8°C and consumed at room temperature. Casciotta d'Urbino is usually served with traditional dishes such as mountain bread, meats, ham and beans. But it can also be used in spreads and sauces. Mature cheese works excellent as a filling and with various jams. Pair this amazing cheese with white wine, rose or good fruity red.

  • Made from pasteurized cow's and sheep's milk
  • Country of origin: Italy
  • Region: Pesaro-Urbino
  • Family: Caciotta
  • Type: semi-soft, artisan
  • Fat content: 45%
  • Texture: creamy, crumbly and open
  • Rind: waxed
  • Colour: straw
  • Flavour: acidic, milky, nutty
  • Aroma: grassy, pleasant
  • Vegetarian: no
  • Producers: Caseificio Val D’Apsa
  • Alternative spellings: Casciotta di Urbino D.O.P, Casciotta di Urbino PDO, Casciotta d’Urbino

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