|Casciotta d'Urbino DOP|
|Country of origin||Italy|
|Source of milk||Cow and Sheep|
|Texture||Semi-soft and Crumbly|
|Weight||800g - 1.2 kg|
2 weeks to 1 month
|Certification||D.O.: 1982DOP: 12 June 1996|
Casciotta d'Urbino or Casciotta di Urbino is a type of Caciotta cheese, made in the Province of Pesaro and Urbino in the Marche region, central Italy.
This cheese is generally made of between 70-80% sheep milk with 20-30% cows milk.
First made in ancient times, this cheese, it is said was a favourite of Michelangelo and Pope Clement XIV.
Local legend has it that the name came about from a mis-pronunciation of 'Caciotta' by a local civil servant, some say it is derived from the local dialect.