Difference between revisions of "Casciotta d'Urbino"
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Local legend has it that the name came about from a mis-pronunciation of 'Caciotta' by a local civil servant, some say it is derived from the local dialect. | Local legend has it that the name came about from a mis-pronunciation of 'Caciotta' by a local civil servant, some say it is derived from the local dialect. | ||
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==References== | ==References== | ||
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*Rubino, R., et al. (2005), ''Italian Cheese'', ISBN 88-8499-111-0 | *Rubino, R., et al. (2005), ''Italian Cheese'', ISBN 88-8499-111-0 | ||
*[http://www.formaggio.it/italiaDOP/casciottaurbino.htm Formaggio.it - Profile] <small>{{flagiconItaly}}</small> | *[http://www.formaggio.it/italiaDOP/casciottaurbino.htm Formaggio.it - Profile] <small>{{flagiconItaly}}</small> | ||
Revision as of 22:09, 23 January 2009
Casciotta d'Urbino or Casciotta di Urbino is a type of Caciotta, made in the Province of Pesaro and Urbino in Le Marche, Italy.
This cheese is generally made of between 70-80% sheep milk with 20-30% cows milk.
First made in ancient times, this cheese, it is said was a favourite of Michelangelo and Pope Clement XIV.
Local legend has it that the name came about from a mis-pronunciation of 'Caciotta' by a local civil servant, some say it is derived from the local dialect.
References
- Rubino, R., et al. (2005), Italian Cheese, ISBN 88-8499-111-0
- Formaggio.it - Profile
External links
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