Casciotta d'Urbino

Casciotta d' Urbino is an Italian cheese. Casciotta d' Urbino DOP may only be produced in the territory of the province of Pesaro and Urbino.

History

First written documents from consumption are known from the time of the great wedding banquets of families Sforza and Della Rovere.

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

On March 30, 1983, the " Casciotta d' Urbino " has the DOC certification for products with protected Ursprungabzeichnung.

1992, a consortium of 14 protection -farm was established.

Trademarks

The authenticity of the Casciotta d' Urbino is characterized by the consortium approved by the label on the top of the cheese. The label states:

• Above the product name and the Community trade mark for DOP products
• In the middle of a picture of the city of Urbino
• Below the logo of the protection consortium

Production

The Casciotta is made ​​with sheep (70-80 %) and cow's milk (20-30 %). The milk is coagulated at a temperature of 35 ° C.

The curd is pressed by hand into the molds. In exchange then a dry salting is carried out with a salt bath. The minimum aging period is 20 days.

Use in the kitchen and storage

The storage temperature should be between 4 ° and 8 °. The serving temperature at 18 ° to 22 °. The young cheese is suitable for the refinement of sauces and light salads. Gladly the ripened cheese is enjoyed at the end of a sequence of courses, this, jams, marmalades, honey and caramelized figs are served.