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Distinctive Features of Casciotta d’Urbino
Casciotta d’Urbino typically forms cylindrical wheels weighing 1 to 1.5 kilograms. Its thin, natural rind exhibits a pale yellow to straw color. The interior paste is ivory white with a soft, supple consistency.
This cheese has a high humidity level, around 45 to 50 percent. Its texture remains creamy and slightly elastic without being crumbly. Casciotta d’Urbino offers a mild, milky flavor with subtle tangy notes from the sheep’s milk.
Casciotta d’Urbino Varieties
Traditional Casciotta d’Urbino maintains a consistent recipe across the Marche region. Some producers create fresher versions aged for only 15 days. These young cheeses have a milder taste and higher moisture content.
Aged Casciotta d’Urbino develops more complex flavors after 30 to 40 days. Local dairies might adjust the milk ratio slightly. However, all varieties must adhere to the PDO specifications for authenticity.
History and Traditions of Casciotta d’Urbino
Casciotta d’Urbino originated in the hills around Urbino during the Renaissance period. Local farmers developed this cheese to utilize both sheep and cow milk available in the area. The Dukes of Urbino famously enjoyed Casciotta d’Urbino at their court tables.
This region is also famous for its olive oil and Verdicchio wines. Traditional festivals in Urbino still celebrate Casciotta d’Urbino with cheese tasting events. Many families continue artisanal production methods passed down through generations.
Production Process and Producers
Casciotta d’Urbino uses raw or pasteurized milk from local sheep and cows. The milk mixture warms to 35°C before adding natural rennet. Curds form within 20 minutes and get hand-ladled into molds.
Cheeses salt in brine for several hours before drying. Ripening occurs in cellars at 12°C with 85% humidity for 20 to 30 days. Main producers include Caseificio di Urbino, Latteria Sociale di Montefeltro, and Azienda Agricola Bucci.
Quality Labels and Certifications
Casciotta d’Urbino holds Protected Designation of Origin status since 1996. This PDO certification guarantees its production within specific municipalities in Pesaro-Urbino province. As to our current knowledge, this label ensures traditional methods and geographic authenticity.
Some producers also obtain organic certifications for their Casciotta d’Urbino. These organic labels verify the use of pasture-grazed animals without synthetic additives. The PDO remains the primary quality assurance for this cheese.
Wine or Beverage Pairings
Verdicchio dei Castelli di Jesi pairs excellently with Casciotta d’Urbino. This local white wine complements the cheese’s creamy texture with its crisp acidity. The mineral notes in Verdicchio enhance the mild flavor of the cheese.
For red wine options, try a young Sangiovese from Marche. Its fruity character balances the tangy sheep milk notes. Beer lovers can enjoy Casciotta d’Urbino with a light pilsner or wheat beer.
Suitable Fruit and Vegetables
Fresh figs and pears make ideal companions for Casciotta d’Urbino. Their sweetness contrasts nicely with the cheese’s mild saltiness. Ripe peaches also work well when in season.
Sun-dried tomatoes add a savory element to cheese plates. Roasted bell peppers bring out the creamy notes in Casciotta d’Urbino. Walnuts and hazelnuts provide crunchy texture contrasts.
Suitable Meat and Fish dishes
Casciotta d’Urbino melts beautifully into pasta with prosciutto. The cheese adds creaminess to risotto with seafood like shrimp. It also enhances stuffed chicken breast when used in the filling.
Thin slices of Casciotta d’Urbino elevate simple beef carpaccio. The cheese pairs well with grilled fish like sea bass. It makes a delicious topping for vegetable and meat lasagna.
Presentation of Casciotta d’Urbino
Remove Casciotta d’Urbino from refrigeration 30 minutes before serving. The ideal serving temperature is 18 to 20°C. Use a wooden or slate cheese board for an attractive presentation.
Cut Casciotta d’Urbino into wedges or slices with a sharp cheese knife. Arrange pieces with space between them on the plate. Provide separate knives for soft and hard cheeses to maintain texture.
Questions and Answers about Casciotta d’Urbino
What is Casciotta d’Urbino?
Casciotta d’Urbino is a semi-soft Italian cheese from the Marche region. It combines sheep’s and cow’s milk for a unique flavor profile. Casciotta d’Urbino has PDO protection for its traditional production methods.
How should I store Casciotta d’Urbino?
Store Casciotta d’Urbino in the refrigerator at 4°C wrapped in wax paper. Keep Casciotta d’Urbino away from strong odors in the fridge. Proper storage maintains Casciotta d’Urbino’s texture for up to three weeks.
Can I freeze Casciotta d’Urbino?
Freezing Casciotta d’Urbino is not recommended as it alters the texture. The high moisture content in Casciotta d’Urbino causes ice crystal formation. Always consume Casciotta d’Urbino fresh for the best experience.
Where can I buy Casciotta d’Urbino?
Purchase Casciotta d’Urbino at specialty cheese shops or Italian delicatessens. Many online retailers now ship Casciotta d’Urbino internationally. Look for the PDO label when buying Casciotta d’Urbino.
How do I cut Casciotta d’Urbino properly?
Use a sharp knife to cut Casciotta d’Urbino into wedges from the center. Cutting Casciotta d’Urbino while cold helps maintain clean slices. Serve Casciotta d’Urbino at room temperature for optimal flavor.
What is the fat content of Casciotta d’Urbino?
Casciotta d’Urbino typically contains 45% fat in dry matter. The sheep’s milk contributes to the rich fat content in Casciotta d’Urbino. This percentage gives Casciotta d’Urbino its characteristic creaminess.
How long does Casciotta d’Urbino age?
Casciotta d’Urbino ages for 20 to 30 days in controlled conditions. Shorter aging keeps Casciotta d’Urbino soft and mild. Some versions of Casciotta d’Urbino may age slightly longer for stronger flavor.
Is Casciotta d’Urbino suitable for cooking?
Casciotta d’Urbino melts well in cooked dishes like pasta and risotto. The creamy texture of Casciotta d’Urbino enhances baked recipes. Always add Casciotta d’Urbino at the end of cooking to preserve its flavor.
What milk types make Casciotta d’Urbino?
Casciotta d’Urbino uses 70% sheep’s milk and 30% cow’s milk. This combination defines the character of Casciotta d’Urbino. The milk for Casciotta d’Urbino comes from local breeds in the production zone.
Can lactose-intolerant people eat Casciotta d’Urbino?
Casciotta d’Urbino contains lower lactose due to the aging process. However, those with severe intolerance should consult a doctor before trying Casciotta d’Urbino. The sheep’s milk in Casciotta d’Urbino may be easier to digest for some people.
Recipe Ideas
Casciotta d’Urbino and Arugula Salad
This refreshing salad highlights the creamy texture of Casciotta d’Urbino. The peppery arugula provides a perfect contrast to the mild cheese. Toasted pine nuts add crunch and richness to the dish.
Prepare this salad just before serving to maintain freshness. Use young arugula leaves for the best flavor. The lemon vinaigrette enhances the cheese without overpowering it.
- 200 grams Casciotta d’Urbino, cubed
- 150 grams fresh arugula
- 50 grams pine nuts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Toast pine nuts in a dry pan until golden.
- Whisk olive oil, lemon juice, salt, and pepper for dressing.
- Wash and dry arugula thoroughly.
- Combine arugula, cheese cubes, and pine nuts in a bowl.
- Drizzle with dressing and toss gently.
- Serve immediately on chilled plates.
Baked Casciotta d’Urbino with Honey and Walnuts
This warm appetizer brings out the sweetness in Casciotta d’Urbino. The baking process softens the cheese further while intensifying its flavor. Local honey from Marche creates an authentic regional pairing.
Serve this dish straight from the oven for maximum enjoyment. The walnuts provide textural contrast to the melted cheese. This recipe works well as a starter or light meal.
- 250 grams Casciotta d’Urbino, sliced
- 3 tablespoons acacia honey
- 50 grams walnut halves
- 1 sprig fresh rosemary
- Crusty bread for serving
- Preheat oven to 180°C.
- Arrange cheese slices in a small ovenproof dish.
- Drizzle honey evenly over the cheese.
- Scatter walnuts and rosemary leaves on top.
- Bake for 8-10 minutes until bubbly.
- Serve immediately with sliced bread.
Similar Cheeses and Alternatives
Pecorino Toscano shares similar sheep milk characteristics with Casciotta d’Urbino. However, Pecorino Toscano ages longer and develops a firmer texture. Its flavor profile tends to be sharper and saltier than the mild Casciotta d’Urbino.
Another alternative is Robiola due to its soft, spreadable consistency. Robiola often uses multiple milk types like Casciotta d’Urbino. For cooking applications, young Taleggio provides comparable melting properties with a stronger aroma.