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Casciotta di Urbino
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Identity Card
Product: Casciotta d'Urbino
Category: DOP (Protected Designation of Origin) cheese with semi-cooked paste
Primary ingredient: Ewe's and cow's milk
Area of production: Province of Pesaro-Urbino |
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The cheese from the area around the city of Urbino, in the Marche region on the central eastern coast of Italy, is not called "caciotta", but rather "casciotta". This is a crucial difference that is recognized officially in the production regulations that apply to one of the most highly prized DOP cheeses in all of Central Italy. Casciotta is one of the oldest agricultural products of the area, and is made according to a tradition that can be traced back to as early as the sixteenth century, when the practice of keeping mixed herds of sheep and cows was widespread. This is the reason that this cheese has always been prepared from these two types of milk in proportions that have been officially established by the DOP regulations at 70-80% ewe's milk and 20-30% cow's milk.
Casciotta is a cylindrically shaped cheese that weighs from 800 to 1,200 grams and should be eaten after a maturation process that lasts from 20 to 30 days. It has a pale yellow paste that is lightly perforated by characteristic little holes. The flavor is mild, and only slightly acidic. No one knows for sure when this ancient cheese was first made. One of the most interesting historical anecdotes regarding this DOP cheese, however, recounts how it was often sent by local friends to Michelangelo, a great admirer of this particular delicacy, during his stay in Rome. The local cuisine of the Marche region, rich in products that are as time-honored as they are wholesome, reserves a place of honor for the Casciotta d'Urbino, and it is eaten throughout the day.
It is often simply enjoyed with a slice of ciauscolo, a soft salami that is traditional in this part of Italy. Alone, or used as an ingredient in first-course pasta dishes and salads, Casciotta lends itself perfectly to a variety of uses, serving as a complete meal or a savory snack thanks to its delicate, but characteristic flavor. Combining it with grilled polenta, enhanced perhaps by a slice of salted lard, brings out all of the cheese's full bodied flavor. Casciotta should also be sampled with pears as their two flavors go together wonderfully. And speaking of fruit, we also recommend serving Casciotta with jams and jellies, opting in this case for a more mature variety of cheese, especially when it comes to providing a tangy contrast to the rich sweetness of preparations like fig or quince jam. When selecting a wine you should take your cue from the various basic ingredients that you are using. In the case of polenta, we suggest a Rosso Conero or a Rosso Piceno, but if you're looking for a wine to accompany Casciotta served with a jam, jelly or marmalade, it's best to opt for a good raisin wine, like Albana di Romagna.
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