Casciotta d'Urbino 
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.
Key Facts
| Country of Origin | Italy |
| Specific Origin | Province of Pesaro and Urbino, Marche, Italy |
| Protection | PDO (1996) |
| Milk Type | 70–80% ewe's, 20–30% cow's |
| Milk Treatment | Raw |
| Rind | Thin (1mm) |
| Texture | Soft, friable |
| Flavor | Sweet |
| Colors | Straw-yellow |
| Forms | Cylindrical |
| Age | 20 to 30 days |
| Rennet Type | Liquid and/or powdered calf rennet |
| Alternative Spellings | Casciotta di Urbino |
What is Casciotta d'Urbino Cheese?
Casciotta d'Urbino, also written Casciotta di Urbino, is a caciotta cheese made in the province of Pesaro and Urbino. That province sits in the Marche region of Italy.
The milk is a blend. Sheep's milk makes up 70 to 80 percent of it, with cow's milk supplying the remaining 20 to 30 percent.
The name has two competing explanations. Local legend credits a civil servant who mispronounced "caciotta"; others trace it to the local dialect.
How Does Casciotta d'Urbino Cheese Compare?
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