Marche · Italy
Casciotta d'Urbino.
A whisper of a cheese rather than a shout—Caciotta d'Urbino melts across your palate with the softness of fresh cream and the gentle sweetness of morning milk. Its natural rind gives way to a semi-soft interior that carries subtle notes of hay and a delicate lactic tang, making it feel as fresh and unguarded as the day it was made.
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The story
How it's made.
Why it tastes that way.
Caciotta d'Urbino is a small, drum-shaped cheese from the Marche region, made since the Renaissance era. It was reportedly a favorite of Michelangelo.
The blend of cow and sheep milk gives a balanced, gentle flavor. It received PDO status in 1982.
Production · spec
- Milk
- Mixed · pasteurised
- Family
- Semi-hard
- Rind
- natural
- Age
- 0–1 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Casciotta d'Urbino's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Casciotta.
25 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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