The “casciotta” of Urbino is a typical cheese of the “Marche” hinterland, of the Pesaro province, in 1966 it received the Protected Designation of Origin.

It is a cheese of very old origins, appreciated among the others, by Michelangelo Buonarroti.

It is produced with whole milk, 70/80% of sheep’s milk and cow’s milk for the remaining part. It is made of fat and soft paste, straw-coloured, with a sweet (and long lasting) flavour.
The “casciotte” are left to ripen for about 15-30 days in an environment with an high humidity rate (80/90%), where they are washed on alternate days with water and tepid serum.

Another method of maturing includes the covering of the whole form with some nut leaves. This process takes place  in small casks, between dry fodder and chestnut leaves, in order to confer a special herbaceous aroma to the “casciotta”. 

The “casciotta” is a table cheese but it is excellent in the kitchen in addition to the pasta sauces or with rice, vegetables or as an ingredient for salted cakes and baked dishes.

It must be conserved in the fridge, in the less cool part, wrapped up in some grease-proof paper.