Casciotta d'Urbino Dop
The Casciotta d'Urbino is a cheese which has very ancient origins. It was already in production in the era of the Dukes of Monferrato and Della Rovere, who were both interested in dairy farming and production, with the result that the Casciotta became a market product in Rome and Vatican State. The history of this cheese boasts famous estimators, such as Pope Clement XIV and Michelangelo Buonarroti. In fact it is said that the genius of the Italian Renaissance was very glutton of the Casciotta especially the mature version, such that he always ordered a huge quantity and has also bought some lands in or to self-produce the cheese.
Consumption
Traditionally the Casciotta has always been eaten with bread and broad beans, cold cuts, lard, ham and the ciauscolo di Loreto. In the kitchen it is a versatile ingredient: it can be used in the preparation of all egg and ham-based dishes; it is used to flavour the polenta; or it is served on its own, together with other cheeses. If served at the end of a meal, it should be cut in slices and placed on a plate with jams, marmalades, honey and sweet figs. In any case the use of the cheese depends on the grade of maturation and on the taste and softness of the cheese. The wine must exalt the taste of the Casciotta, and so light wines if it is served as an antipasto or as a first dish; strong wine is served after, and sweet wine if served as a dessert.
Identification
The authentic Casciotta d'Urbino Dop cheese can be distinguished by the paper labels affixed to the flat sides of the whole wheel, bearing the following: the product name and distinctive European Community Dop logo (top), a design of a view of the town of Urbino (center), the protection consortium logo (bottom).
I.D. card
- Type
- Full cream sheep milk at 70% and cow milk at 30%, in semi baked dough
- Description
- It is cylindrical in shape and has a thin crust and is yellowish in colour when maturation is over; it has a height of 5 to 7 cm and a diameter of 12 to 16 cm; the dough is soft and the weight varies between 8 to 12 kg
- Characteristics
- The taste is sweet
- Area of production
- It is produced in the area between the province of Pesaro and Urbino
- Selling period
- All year round
- Normative references
- European registration with Council regulation (CE) n. 1107/96 issued on GUCE L 148, 21st June 1996; national recognition with DPR, 30th March 1982, issued on GURI n.282, 12th October 1982
