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Cheese from Italy, Marche and Emilia-Romagna
Casciotta d'Urbino is a 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.
| Whole ewe milk70–80% of the milk | Sarda, Sopravvissana, Comisana, Lacaune, Assaf and other listed breeds[oj-casc2020] |
| Whole cow milk20–30% of the 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) | Added in the 2020 amendment because cleaner milk now holds fewer bacteria, which caused problems at setting and ripening[oj-casc2020] |
| Salt | Dry or as brine[oj-casc2020] |
| Starter | optional added lactic cultures; the specification allows them but does not require them |
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 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).
| Main step | 15–30 daysSet[oj-casc2020] | Ripen briefly |
|---|---|---|
| Temperature | 8–14 °CSet[oj-casc2020] | Ripen briefly |
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, and the specification ties its size and rim to terracotta and majolica moulds typical of Urbania. 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. Where the milk is raw, ANSES, the French food safety agency, names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards of raw-milk cheeses. It advises pregnant women, people over 65, people with weak immunity and young children not to eat raw-milk cheeses, except cooked pressed ones such as Comté.
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 document recording four of these cheeses sent to the Duke of Urbino, and tells that Michelangelo arranged to buy farms near Casteldurante to keep it on his table. It became an Italian DO in 1982 and an EU PDO in 1996.
