Casciotta Di Urbino


An Italian sheeps' or cows' milk cheese, traditionally made in Sicily. Though now it is produced in other areas of Italy and in the Balkans. It has the European Union designation of origin status. The cheese is produced in An Italian sheeps' (70-80%%) and cows' (20-30%%) milk cheese. It is produced in a cylindrical, flat shape with rounded sides. It weighs from 0.8-1.2 kg. It is straw colored with a thin crust. The texture is soft and crumbly, with small holes. It tastes sweet and a little acidic, described as having a pleasant acidity. It matures for minimum of 20 days. It is a low cholesterol cheese. Serving suggestions: Store the cheese from 4-8 degrees Celsius. Bring it to room temperature for a couple hours before serving. The more fresh it is the better it will be for sauces, If more matured then it is better in stuffing and other mixes. It may also be served with honey, figs, green apples, or white wine (such as Verdicchio) or a dessert wine. The history dates back to wedding celebrations held by wealthy Italian families from 1400-1600. A profiled connoisseur of this cheese is Michelangelo Buonarroti and he bought a number of holdings in the Durantino territory so he would always have a supply of this cheese. The cheese now has only 14 producers and is produced in the province of Pesaro-Urbino.


Translations: Casciottaはディウルビーノ, Casciotta دي أوربينو, Цасциотта ди Урбино, Casciotta 디 우르 비노, Di Casciotta Urbino, Casciotta די אורבינו, Casciotta Di Урбино, Casciotta di Urbino, Casciotta Di Урбіно, 卡肖塔迪乌尔比诺, Di Casciotta Urbino, Casciotta Ди Урбино



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