Casciotta cheese Calories

Casciotta cheese tastes mild, creamy and slightly sweet, with a gentle savoury note from the sheep’s milk traditionally used in it. It is less sharp and pungent than aged pecorino, especially when young.

Casciotta cheese is made by curdling milk, shaping and salting the curd, then allowing the cheese to mature. It is a processed dairy food in the ordinary sense of being made from transformed milk, not necessarily a processed cheese spread.

Traditional Casciotta d’Urbino uses mostly sheep’s milk with a smaller share of cow’s milk. Its protected recipe requires at least 70% sheep’s milk and no more than 30% cow’s milk.

Casciotta cheese comes from Italy’s Marche region, particularly the area around Urbino. Casciotta d’Urbino has protected designation status, linking that named variety to its local production tradition.

Serve Casciotta cheese in slices with crusty bread, fruit, olives or cured meats. Letting it sit out briefly before serving softens its texture and brings out its delicate flavour; it also works well on a simple cheese board.

Yes, Casciotta cheese softens and melts when heated, so it can go into toasted sandwiches, baked dishes or warm pasta. Its mild flavour pairs well with other ingredients without overpowering them.

The natural rind on Casciotta cheese is generally edible if it is clean and in good condition. It may be firmer or more strongly flavoured than the centre, so removing it is simply a matter of preference.

Wrap Casciotta cheese in cheese paper or parchment and keep it in a covered container in the refrigerator. Cover the cut surface to limit drying, while avoiding a tight wrap that traps excess moisture against the cheese.

A mild, semi-soft sheep-and-cow’s-milk cheese is the closest substitute for Casciotta cheese. Young pecorino can work, though it is often firmer and saltier, so use a little less if the recipe depends on Casciotta’s gentle flavour.