Casciotta di Urbino 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 and texture
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
Dimensions
12-16 cm diameter, h. 5-7cm
Producers
dairies belonging to the Urbino Casciotta production Consortium
Codice forma
n.d.
Codice tagliato
n.d.

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