Casciotta d'Urbino

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Casciotta d'Urbino
origin ItalyItaly Italy - Province of Pesaro and Urbino
Starting
products		 Whole milk from sheep (70%) and cow (30%)
Cheese group cut cheese
Fat i. Tr. 21.7%
shape cylindrical
Weight 0.8-1.2 kg
Ripening time at least 20 days to several years
bark straw yellow
dough light straw yellow, soft but crumbly, fine holes
Aroma lovely sweet, with pleasant acidity
taste full-bodied, lovely sweet, with pleasant acidity
Certification EU community symbol PDO DOP

Casciotta d'Urbino is an Italian semi-hard cheese . Casciotta d'Urbino DOP can only be produced in the province of Pesaro and Urbino .

history

The first written records of consumption are known from the time of the great wedding banquets of the Sforza and Della Rovere families .

The most famous connoisseur of the cheese was Michelangelo , he commissioned his servant Francesco Amadori from Castel Durante (nicknamed "l'Urbino") to buy several estates in the Durante area, so that he was always supplied with "Casciotta".

On March 30, 1983, the "Casciotta d'Urbino" received the DOC certification for products with a protected designation of origin .

In 1992 a protection consortium of 14 producers was founded.

Trademark

The authenticity of the Casciotta d'Urbino is indicated by the label approved by the consortium on the top of the cheese wheel. On the label are:

  • above the product name and the community trademark for DOP products
  • in the middle a picture of the city of Urbino
  • below the logo of the protection consortium

Manufacturing

The Casciotta is made from sheep's (70–80%) and whole cow milk (20–30%). The milk is curdled at a temperature of 35 ° C.

The curd is pressed into the mold by hand. This is followed by alternating dry salting with a salt bath. The minimum maturation period is 20 days.

Use in the kitchen and storage

The storage temperature should be between 4 ° and 8 °. The consumption temperature at 18 ° to 22 °. The young cheese is suitable for refining sauces and light salads. The matured cheese is often enjoyed at the end of a course of dishes, with jams, jams, honey or caramelized figs.

Individual evidence

  1. ↑ a b Regulation (EC) No. 1107/96 in the consolidated version of November 20, 2008 . In: Official Journal of the EU.
  2. ↑ Casciotta d'Urbino. Archived from the original on October 4, 2010 ; accessed on March 18, 2018 .

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