Casciotta d'Urbino

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Casciotta d'Urbino, a semisoft, semi-cooked cheese, comes from Pesaro-Urbino, Italy, gaining PDO status in 1996. Renowned Renaissance artist Michelangelo appreciated it, leasing land in exchange for this cheese. Cylindrical, with a straw-yellow hue and a thin rind, it weighs between 1.7 and 2.6 pounds. The interior paste, soft and friable, blends 70–80 percent ewe's milk with 20–30 percent cow's milk.

The cheese-making process begins with raw milk coagulated at 95°F using calf rennet, followed by cooking the curd. Traditionally pressed in special molds, it undergoes dry or brine salting, then ripens for 20 to 30 days under controlled conditions. Modern methods using pasteurized milk and natural starters exist, but only traditional practices earn the PDO mark.

Legends say Michelangelo and Pope Clement XIV favored this cheese, with its name possibly originating from a local dialect mispronunciation. Today, Casciotta d'Urbino is celebrated for its blend of milks, resulting in a unique, pleasant flavor. Enjoyed fresh, it pairs well with bread, meats, or wine, showcasing the rich dairy tradition of Pesaro-Urbino.

Important Facts

Country of Origin Italy
Specific Origin Province of Pesaro-Urbino
Certification 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

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