Caciotta marchigiana

Product A fatty Denominazione di Origine Controllata cheese with a semi-cooked paste.

Milk The cheese is made from whole sheep’s milk, with the amount varying from 70% to 80%, and whole cow’s milk, for the remaining 20% to 30%. The milk is obtained from the two milkings of the same day. The sheep’s milk must be provided by animals of the Sarda, Apennica or Bruna breeds.

Origin The interior of the province of Pesaro-Urbino in the region of the Marches. However, only Casciotta di Urbino has been recognized as a Denominazione di Origine Controllata cheese under a presidential decree issued on March 30, 1982.

Shape The cheese has a flat cylindrical shape with rounded sides. In the past, different molds were employed. One was of wood, while the other was ceramic. The type used depended upon the production area.

Form and Dimensions The whole forms are 5 to 7 cm. (2 - 2 3/4 in.) in height and are 12-16 cm. (4 3/4 - 6 1/4 in.) in diameter. Each cheese weighs between 800 and 1,200 grams (1 lb. 12 oz. and 2 lb. 10 oz.). Because of the cheese’s relatively small size, consumers usually purchase the whole wheel.

Characteristics The paste is almost perfectly white in color, with a slight straw-yellow hue. The surface of the cheese is regular with tiny pores. The crust is soft, a sign of the cheese’s brief period of ripening. It is extremely crumbly and melts easily in the mouth, leaving a sweet flavor on the palate that is typical of milk.

Aging or Ripening It is a fresh cheese, with curing limited to 20 to 30 days in rooms kept at a temperature of 10¡-14¡ C (50¡-57¡ F) and with a level of humidity of 80% to 90%.

Consumption Casciotta is a table cheese that can be enjoyed at lunch or dinner. But it also makes tasty sandwiches and snacks.

Nutritional value It is a highly nourishing and easily digested cheese.

Processing The milk must be curdled at a temperature of 35¡ C (95¡ F) with liquid or powdered rennet and pressed in the appropriate forms. The cheese is cured by application of dry salt and soaking in brine.

History It is a cheese with a long tradition, as confirmed by numerous ancient documents. These texts show that the casciotta of the Duchy of Urbino was being shipped to other principalities in the 16th century and especially to Rome, which was the residence of many families that had originated in Casteldurante, the old name of the community of Urbania, located in the vicinity of Urbino. Some of those documents indicate that the great Michelangelo Buonarroti was one of the leading admirers and consumers of the cheese, which became one of the principal articles of his diet. He instructed his faithful servant Francesco Amatori of Casteldurante to acquire properties in that area in order to assure himself supplies of Casciotta. In 1554, Michelangelo rented out three farms in the district, all of which still exist, and his sole requirement in way of payment was the cheeses produced on those holdings.

Storage It is best to keep the Casciotta, wrapped in paper, in the lowest part of the refrigerator.

Gastronomy When cut in thin strips, the cheese is excellent mixed into salads or, in summer, it makes a succulent garnish, along with tomatoes, olives and whatever else the imagination can suggest, for cold pasta dishes.

Period of infossatura Throughout the year