What is Casciotta d'Urbino?
A delicate cheese from the Marche region, made from 70–80% sheep’s milk blended with cow’s milk and produced in small cylinders of 800 g–1.2 kg. Soft, sweet, and mildly tangy, with a pale yellow interior. It is said to have been Michelangelo’s favourite cheese. Aged for a minimum of 20 days.
Taste, aroma, and texture
Semi-soft and supple, with a thin pale rind. The interior ranges from ivory to straw-yellow, smooth and slightly porous. It yields gently on the palate. Small cylinders weigh 800 g–1.2 kg. A delicate, fresh-feeling cheese despite its ageing.
Lactic notes are strongly dominant. Fruity and herbal notes are equally noticeable, while animal notes are present and earthy notes remain faint. No smoky character. An elegant spring-meadow bouquet and one of the most delicate aromas among Italian PDO cheeses.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Casciotta d'Urbino, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Sliced into cheese boards, sandwiches, or snack plates.
- Melted into omelettes, baked dishes, or savoury pies.
- Served with fruit, nuts, or rustic bread.
What pairs with Casciotta d'Urbino?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Walnut Cracker
- Whole Wheat Cracker
- Grissini
- Salted Cracker
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Casciotta d'UrbinoStory and origin
Associated with the Duchy of Urbino since at least the 15th century, it graced the tables of the Montefeltro and Della Rovere families. Michelangelo reportedly had it sent regularly to him in Rome. One of the Marche region’s most historically documented cheeses. It has held PDO status since 1996.
Storage and serving
- Store in the fridge, wrapped in cheese paper or parchment.
- Air travel: suitable for short trips if sealed and kept cool.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
