Casciotta d'Urbino

Produced since the 1400s and found only in the Pesaro-Urbino province of the Italian Marche region, Casciotta d'Urbino is a semi-soft cheese with a crumbly texture, made from a combination of about 70% sheep’s milk and 30% whole cow’s milk. It has a pronounced aroma of milk while its flavor can be described as sweet and nutty. Casciotta is produced only between April and September and aged for about 20 to 30 days. It is an extremely versatile cheese, paired with light wines and enjoyed in various dishes, from starters such as Crescia Sfogliata di Urbino, a type of Marche flatbread typically filled with cold cuts and arugula, to more elaborate pasta and meat dishes.