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Urbino Casciotta DOP


We are told that even the great Michelangelo was an admirer of the famous Urbino Caciotta, to the extent that he rented out various fields in Urbania in order to ensure himself a constant supply! The ‘Urbino Casciotta’ [pronounced according to the local dialect rather than the more usual ‘caciotta’] was awarded denomination of protected origin (DOP – denominazione di origine protetta) status in 1982 as a unique example amongst the many central Italian caciottas. It is produced by blending 70% sheep’s milk with 30% cow’s milk.

Organoleptic characteristics
Aspect: soft, compact yellow paste with occasional holes. The forms are dipped in paraffin to prevent dehydration
Taste: sweet and fresh with traces of sheep’s milk
Serving suggestions: White wines. Green tomato chutney. Tuscan unsalted bread
Technical characteristics
Milk: full fat, raw or pasteurised, cow and sheep’s milk
Production method: artisan and industrial
Paste: cooked, pressed
Salting: dry
Ripening: at least twenty days
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 0.8-1.2kg
Size: 12-16 cm diameter, h. 5-7cm
Producers: dairies belonging to the Urbino Casciotta production Consortium