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ASSAM - Agenzia Servizi Settore
Agroalimentare Marche

Via Alpi n. 20
I-60131 Ancona
Tel: +39/0718081
Fax: +39/071865503
ac@assam.marche.it

Sheep's (70%) and cows' (30%) whole milk cheese, with semi-cooked curds, cylindrical in shape with a low base and with rounded sides.

Geographical area: the entire territory of the province of Pesaro and Urbino.

The cheese is historically made in the area defined, as confirmed by the many mentions dating back to the Renaissance. In particular, the name "Casciotta" traditionally refers to the product obtained by specific techniques maintained according to local established practices.

The curds, obtained from whole sheep's and cows'milk with the addition of rennet brought to a

temperature of 35°C, are pressed manually in special moulds traditionally made by local craftsmen, then salting and ripening takes place briefly in suitable conditions.

As for the natural factors, the particular climatic and soil conditions characteristic of the areas intended for sheep-rearing, which is carried out mainly on natural pastureland should be borne in mind. As for the human factors, apart from the cheese historically being made and distributed in the area, special moulds linked with local traditional crafts are used.

The cheese is marketed with a label specifically mentioning' the name of origin.