 |
|
|
Area
of production
The area of production of Casciotta d’Urbino
cheese corresponds to the entire province of Pesaro-Urbino.
Historical Origins
The earliest written documentation on the existence
of the cheese dates back to the great wedding
banquets held by the Sforza and Della Rovere families,
which took place in the Marche in the period from
1400 to 1600.
The most illustrious connoisseur of the cheese
was Michelangelo Buonarroti himself. He ordered
his faithful servant Francesco Amadori da Castel
Durante (known as l’Urbino) to purchase a
series of holdings in the Durantino territory,
so that he might have a continuous supply of “Casciotte”.
DOC recognition was given by President Decree
in 30/03/82.
The European Community has registered it in the
list of PDO products with the CE number 1107/96.
The protection Association was founded in 1992
and now represents 14 producers.
Characteristics of the cheese
Casciotta d’Urbino
is a cheese made from sheep and cow milk, external
appearance cylindrical, flat shape with rounded
sides, weight varying from 0.8 to 1.2 kg; crust
thin, with a straw coloration.
Colour of the cheese straw white, structure soft
and crumbly, with characteristic small holes.
Taste sweet yet full, pleasantly acidic, agreeable.
Production techniques
Casciotta d’Urbino
is a cheese made from using a mixture of sheep’s
milk (70 - 80%) and cow’s milk (20 - 30%),
coagulation of the milk at a temperature of 35°C.
The cheese is pressed manually in special moulds,
minimum maturation at a controlled temperature
of 20 days.
Nutritional characteristics
The cheese is easily
digestible, containing vitamins and anti-oxidant
substances that help combat the ageing of the
cells. It has a low cholesterol level.
How to enjoy it
The cheese should
be stored at a temperature ranging from 4°
to 8°C. It should be restored to room temperature
for a few hours before serving.
If fresh it is more suitable for making cream
cheese or sauces.
If it is matured it goes well in stuffing and
similar mixes.
The cheese may be served together with various
kinds of conserves, jam, honey, caramel figs,
etc.
Delicious on sliced green apple.
It may be accompanied by white wine Verdicchio
DOC. Alternatively, it may be accompanied by a
dessert wine, due to be served with the upcoming
dessert course.
Labelling
Each individual
block is numbered and carries the logo of the
Consortium on its label.
|
|
|
