Urbino, Pesaro-Urbino province, Marche. Casciotta d'Urbino is one of the oldest documented Italian cheeses — mentioned in 16th-century sources from the Ducal court at Urbino. DOP status granted in 1996. Michelangelo's fondness for it is documented in letters.
Casciotta d'Urbino is the DOP sheep-and-cow cheese of the Marche — a small, drum-shaped, semi-soft cheese made from 70-80% whole sheep's milk and 20-30% cow's milk, with a very short aging (20-30 days), producing a mild, slightly sweet, compact white cheese with a reddish-yellow thin rind. It is the cheese of Urbino's ducal tradition — Michelangelo is documented to have loved it and reportedly owned fields near Urbino specifically to ensure supply. Its mildness and clean flavour make it a table cheese, but it also melts beautifully and is used in crescia and sfogliata preparations.
Casciotta d'Urbino at 20-25 days is one of the most gentle, clean cheeses in Italy — mildly sweet, slightly milky, with a delicate sheep's fat character. It is not assertive; it is precisely calibrated to not overwhelm. With honey and a glass of Verdicchio, it is the paradigm of the uncomplicated cheese pleasure.
The milk combination (predominantly sheep's, with cow's) is what distinguishes casciotta's flavour — the sheep's milk provides fat and flavour depth; the cow's milk adds sweetness and mildness. The curd is cut to hazelnut size, slightly cooked (48-50°C), then pressed into the drum moulds. Salted in brine for 6-8 hours. Aged at 10-14°C for 20-30 days only — this short aging produces the characteristic moist, yielding interior. The rind is rubbed with olive oil during aging. The result should be white to pale yellow, compact but not hard, with small irregular eyes.
Casciotta d'Urbino melts without breaking — the high fat content (minimum 45% in dry matter) means it liquefies cleanly in crescia or stuffed pasta preparations. Young casciotta (20 days) has a milky sweetness; aged casciotta (30 days) has more character and a slightly firmer bite. Both are excellent with honey and walnut, or simply with a glass of Verdicchio.
Aging beyond 30 days — the cheese becomes harder and loses the characteristic mild, slightly sweet flavour. Cutting the curd too fine — larger curd retains more moisture, which is correct for this type. Serving cold — casciotta should be at room temperature to appreciate its delicate flavour and soft texture.
Slow Food Editore, Marche in Cucina; Juliet Harbutt, World Cheese Book