The area of production of Casciotta d’Urbino cheese corresponds to the entire province of Pesaro-Urbino.
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.
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.