Its origins go back to the 1500’s, when the Marche was full of mixed herds of cattle and sheep whose milk formed the base of Casciotta D’Urbino. The territory of the province was particularly suited for sheep’s milk, and even Michelangelo, who loved cheeses of this flavor, purchased land near Urbino for the purpose of ensuring a continuous supply of sheep’s milk cheese for himself.

The production of this cheese is regulated by a law which outlines the criteria for the denomination called “Denominazione di Origine Protetta,” or “D.O.P.” which stands for Denomination of Protected Origin. The criteria in this case state that the Casciotta D’Urbino must contain 70 to 80 percent sheep’s milk and 20 to 30 percent cow’s milk, all of which must come from twice daily milkings. Once the mixture has been prepared, it must be coagulated at approximately 35 degrees Celsius with the addition of curd; then the product is put into molds and subjected to hand-pressing and salting.

Characteristics: This is a good table cheese, in the shape of a wheel about 5 to 7 cm thick and with a diameter of 12 to 16 cm. It is yellowish-white, soft and crumbly. Its very thin crust is straw-colored. Its taste, unique among cheeses, is mild and pleasant, and its unmistakable milky scent is very fragrant.

Use: Casciotta D’Urbino, for its characteristic freshness and creaminess, can be used in numerous ways: in appetizers, paired with pears or figs, or as fillers in ravioli and other fillable pastas. It can also be sliced and served with fresh vegetables and balsamic vinegar. It can even be grilled, and when it returns to room temperature it maintains its softness and good taste. It is not overly caloric, highly digestible, and nutritious: rich in protein, calcium, and phosphorus, with a small amount of potassium. Finally, since it is a fresh white cheese, Casciotta has a low level of cholesterol.

The “cheese from the hole” tells a fascinating story: following ancient traditions, it is aged inside natural caves of tufa (hard, volcanic rock) found in the valleys that range from Montefeltro to the area of Gradara.

This cheese is made strictly with untreated sheep’s milk, which is aged for an initial period of three to four weeks before being subject to selection: only the best wheels will move on to the next phase of production. Once 80 to 90 days have passed, the wheels are ready to be wrapped in cotton sacks and placed in the caves (“fossa” means “cave” or “hole”).

The flask-shaped caves, which date back to medieval times and can be up to 4 meters deep, were once used as deposits for grain and other foodstuffs. Wooden boards at the bottom of the caves protect the cheese wheels from the water and grease which leak out during the fermentation period. After the wheels have been properly placed, the caves are closed with more wooden boards.

Inside the caves, the moisture level, temperature, and lack of oxygen bring about a significant re-fermentation which gives this cheese its particular aroma and taste.

Characteristics: This yellowish-white, slightly sharp cheese is in slightly irregular cylindrical form. It is crumbly and has no rind. Each wheel weighs about 1.4 kg (about 3 lbs).

Fossa cheese is highly nutritious, has relatively low fat content, and serves as an excellent meat substitute. Its singular flavor adds a “touch of class” to any dinner table.

Use: Fossa cheese is quite versatile. It is an excellent ingredient in pasta, rice dishes, and all types of soup. It may be eaten in slices or chunks with appetizers and cocktails or with fresh fruit. Figs and honey are considered its best accompaniments.

“Formaggio Pecorino Toscano D.O.P. Fresco”; “Fresh Tuscan Pecorino D.O.P.”

Tuscan Pecorino is a product of excellence that is based on the best dairy traditions of the territory, which has a history of sheep rearing that dates back to the Etruscans. The production area covers all of Tuscany, as well as the provinces of Perugia and Viterbo. In the “fresh” variety, it is a soft cheese with a characteristic flavor. It is compact and a pale white straw color. Sweet and fragrant, it is a specialty that has been awarded a Protected Designation of Origin certificate, which guarantees its authentic quality.