Casciotta d'Urbino

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Casciotta d'Urbino DOP
Country of originItaly
Source of milkCow and Sheep
TextureSemi-soft and Crumbly
Weight800g - 1.2 kg
Aging timeTypically
2 weeks to 1 month
CertificationD.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.


  • Rubino, R., et al. (2005), Italian Cheese, ISBN 88-8499-111-0
  • - Profile (Italian)

External links[edit]