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Cheese from Italy, Marche and Emilia-Romagna
Casciotta d'Urbino is a small, soft, fresh cheese made from whole ewe milk (70–80%) mixed with cow milk. The milk, raw or pasteurised, is set at about 35 °C with calf rennet, the curd is cut to hazelnut size and shaped by hand in moulds into a low, round-edged cylinder. Salted dry or in brine, it ripens only 15 to 30 days. Made in 6 steps over 15 days – 30 days. The longest step, ripen briefly, takes 15–30 days (European Commission 2020) and runs at 8–14 °C (European Commission 2020). The milk's lactic bacteria, with optional added lactic cultures; natural gas production makes the few small eyes does most of the fermenting.
| Main step | 15–30 daysSet[oj-casc2020] | Ripen briefly |
|---|---|---|
| Temperature | 8–14 °CSet[oj-casc2020] | Ripen briefly |
| 70–80% of the milk | Whole ewe milk · Sarda, Sopravvissana, Comisana, Lacaune, Assaf and other listed breeds[oj-casc2020] |
| 20–30% of the milk | Whole cow milk · Italian Friesian, Italian Brown, Pezzata Rossa, Jersey and their crosses[oj-casc2020] |
| Calf rennet, liquid or powder[oj-casc2020][onaf-sheet] | |
| Lactic cultures (optional) · Allowed since 2020 because cleaner milk now holds too few bacteria for a reliable set[oj-casc2020] | |
| Salt · Dry or as brine[oj-casc2020] | |
| Starter | the milk's own lactic bacteria, with optional added lactic cultures |
Total time across the recorded steps: 15 days – 30 days
What changes: Starting material: whole ewe milk mixed with about a quarter cow milk
Milk may be raw or pasteurised; the 2020 amendment dropped the old rule of two milkings a day to allow robot milking.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Casciotta d'Urbino is a short-ripened mixed-milk cheese with ewe milk dominant and cow milk making up the rest, a mix the specification ties to the small family flocks and herds of the area. It is shaped by hand in moulds once made of local terracotta and majolica. The 2020 amendment dropped the label "semi-cooked", which did not fit the cheese.
The milk may be raw or pasteurised, and the cheese ripens only 15–30 days. No safety study of this cheese was found.
Every number is labelled with how it is known. How this atlas is made
Ewe and cow herds were kept year-round in the area from the 1500s, when the dukes of Montefeltro and della Rovere discouraged transhumance. ONAF cites a 1590 letter sending four of these cheeses to the Duke of Urbino, and tells that Michelangelo bought farms near Casteldurante to keep it on his table. It became an Italian DO in 1982 and an EU PDO in 1996.
