Description
Casciotta d’Urbino PDO is a cheese produced with 70-80% whole sheep’s milk and 20-30% cow’s milk, obtained from daily milkings within the production area.
Production Area
The production area of Casciotta d’Urbino PDO is within the entire territory of the Province of Pesaro and Urbino, in The Marches region, and in some municipalities in the Province of Rimini, in the Emilia-Romagna region.
Production Method
The milk is curdled with animal rennet at 35 °C, with the possible addition of probiotics. Once the curd has reached the right consistency, it is broken into grains the size of hazelnuts; it is then placed under pressure for several hours, in moulds that facilitate the expulsion of the whey. The next processing stage is salting, which is either dry salting or in brine. The last stage is ripening, which takes place in an environment with a temperature of 10-14 °C and a humidity level of 80-90%, depending on the size of the cheese; this can last between 20-30 days. In order to avoid the growth of mould, some of the Casciotta d’Urbino PDO cheeses are covered with a shiny, transparent wax that protects the rind.
Appearance and Flavour
When it is fully mature, Casciotta d’Urbino PDO has a thin straw-yellow rind. It has a height of 5 to 9 cm and a diameter of 12 to 16 cm. The cheese is straw white, soft and crumbly, with a few eyes. It has a sweet and persistent flavour, characteristic of the production method.
History
The name Casciotta derives from cascio, a regional linguistic variation of cacio. This cheese has ancient origins and was already being produced in the 15th century, at the time of the dukes of Montefeltro and Della Rovere, who paid particular attention to cheese production (as indicated by the numerous regulations sited in the Urbino Constitution), using it as a product to trade with Rome and the Papal State. During this period, Casciotta d’Urbino was often served at large noble banquets and weddings. According to tradition, even Michelangelo greatly appreciated this cheese, especially the unripened variety. Furthermore, in 1761, Cardinal Manganelli, future Pope Clemente XIV, wrote a letter from Rome, thanking Abbot Antonio Tocci di Cagli for having sent him some delicious casciotte.
Gastronomy
Casciotta d’Urbino PDO should be kept at a temperature of between 4-8 °C, and therefore on the least cold shelf if placed in the refrigerator. To fully appreciate its particular flavour, it is best to bring it to room temperature before eating. It is an extremely versatile cheese and is used in various dishes. It can even be served as a main dish, enriched with an assortment of complementary products. It is often eaten together with the typical “Crescia Sfogliata di Urbino”, a simple yet refined traditional recipe. At the end of a meal, it is served with caramelised fruit or desserts. Starters and light first courses containing Casciotta d’Urbino PDO are generally paired with light wines, while stronger flavoured first and second courses should be paired with medium-full bodied wines. When served as a dessert with honey, it can be paired with sweet wines.
Marketing
The product is marketed as Casciotta d’Urbino PDO. It is sold fresh or mature, whole or in pieces, or vacuum-packed whole or in pieces.
Distinctive Features
Casciotta d’Urbino PDO acquires its particular flavour from the local mountain herbs that constitute the diet of the cows and sheep.
