Casciotta d'Urbino Cheese vs Montasio Cheese

Q: Is Casciotta d'Urbino Cheese the same as Montasio Cheese?

No. Casciotta d'Urbino Cheese and Montasio Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Casciotta d'Urbino Cheese for Montasio Cheese?

In most recipes you can swap Casciotta d'Urbino Cheese for Montasio Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Casciotta d'Urbino Cheese or Montasio Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Casciotta d'Urbino Cheese is a soft, friable cow or sheep-milk cheese from Italy, while Montasio Cheese is elastic to crumbly and hard and made from cow milk, originating in Italy.

What Is Casciotta d'Urbino Cheese?

Casciotta d'Urbino is a caciotta cheese from the province of Pesaro and Urbino in Italy's Marche region. It mixes 70 to 80 percent sheep's milk with 20 to 30 percent cow's milk.

What Is Montasio Cheese?

Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.

What's the Difference Between Casciotta d'Urbino Cheese and Montasio Cheese?

Milk type: Casciotta d'Urbino Cheese (70–80% ewe's, 20–30% cow's), Montasio Cheese (cow's milk)
Milk treatment: Casciotta d'Urbino Cheese (Raw), Montasio Cheese (unpasteurized)
Texture: Casciotta d'Urbino Cheese (Soft, friable), Montasio Cheese (Elastic to crumbly and hard)
Rind: Casciotta d'Urbino Cheese (Thin (1mm)), Montasio Cheese (natural)
Aging: Casciotta d'Urbino Cheese (20 to 30 days), Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months)
Taste: Casciotta d'Urbino Cheese (Sweet), Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice)

Side-by-Side Comparison

	Casciotta d'Urbino Cheese	Montasio Cheese
Country of Origin	Italy	Italy
Specific Origin	Province Of Pesaro And Urbino, Marche, Italy	Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto
Milk Type	70–80% ewe's, 20–30% cow's	Cow's milk
Milk Treatment	Raw	Unpasteurized
Texture	Soft, friable	Elastic to crumbly and hard
Rind	Thin (1mm)	Natural
Aging	20 to 30 days	Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months
Taste	Sweet	Mild, creamy, and fruity to savory, piquant, with hints of spice

Taste Comparison: Does Casciotta d'Urbino Cheese Taste Like Montasio Cheese?

Casciotta d'Urbino Cheese reads as sweet, while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice character. More specifically, Casciotta d'Urbino Cheese shows straw-white color, small holes, sweet taste, while Montasio Cheese leans toward evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages. Aging plays into this as well. Casciotta d'Urbino Cheese at 20 to 30 days develops a different profile than Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.

Can You Substitute Casciotta d'Urbino Cheese for Montasio Cheese?

Casciotta d'Urbino Cheese can stand in for Montasio Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, friable bite and body where the recipe calls for elastic to crumbly and hard. Flavor-wise, Casciotta d'Urbino Cheese reads as sweet while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice notes.

Which Is Better, Casciotta d'Urbino Cheese or Montasio Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, friable cheese, go with Casciotta d'Urbino Cheese. For a elastic to crumbly and hard profile, Montasio Cheese is the better fit. Flavor-wise, Casciotta d'Urbino Cheese suits recipes that want sweet notes, while Montasio Cheese fits dishes calling for mild, creamy, and fruity to savory, piquant, with hints of spice.

Which is your favorite?

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Frequently Asked Questions

Is Casciotta d'Urbino Cheese the same as Montasio Cheese?

No, they're distinct cheeses. Casciotta d'Urbino Cheese is made from cow or sheep milk; Montasio Cheese uses cow. Aging also differs: Casciotta d'Urbino Cheese is typically aged 20 to 30 days, Montasio Cheese fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.

Is Casciotta d'Urbino Cheese similar to Montasio Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Casciotta d'Urbino Cheese for Montasio Cheese?

You can, but expect a shift in richness and milk character.

Does Casciotta d'Urbino Cheese taste like Montasio Cheese?

Casciotta d'Urbino Cheese reads as sweet, while Montasio Cheese is mild, creamy, and fruity to savory, piquant, with hints of spice.

What is Casciotta d'Urbino Cheese made of?

Casciotta d'Urbino Cheese is made from cow or sheep milk (raw), using liquid and/or powdered calf rennet. It's typically aged 20 to 30 days. It originates in Italy.

What is Montasio Cheese made of?

Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.

Which should I choose, Casciotta d'Urbino Cheese or Montasio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Casciotta d'Urbino Cheese is soft, friable, while Montasio Cheese is elastic to crumbly and hard.