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	Casciotta of Urbino is a cheese with denomination of origin and from 30/03/1982 to 12/06/1996 from the protected designation of origin. E &#39;it produced in the province of Pesaro and Urbino. The most appreciated are those of Urbania, Urbino, Sant&#39;Angelo in Vado, Piobbico, Cagli and Fermignano. In the Montefeltro area they are produced in Piandimeleto, San Leo, Sant&#39;Agata Feltria Macerata Feltria, Pennabilli, Carpegna, Talamello and Casteldelci. It can be cured by coating the shape with walnut leaves and leaving it to mature in small barrels of dry forage and chestnut leaves: in this way the casciotta is charged with herbaceous aromas that contribute to the organoleptic improvement.</div>
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	The casciotta of Urbino is also the base of the aged cheese that is buried at the end of August in the pits of Talamello and done &quot;resurrect&quot; in St. Catherine&#39;s day in late November.</div>
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	Features</div>
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	Recognition D.O.P. of course it is only reserved for the product that has certain characteristics and the production area is reserved exclusively to the Province of Pesaro and Urbino. As a young life the flavor is sweet, pleasant, slightly sour but retaining the aromatic component of milk.</div>
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	Production</div>
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	The production of Casciotta of Urbino follow strict rules that guarantee the organoleptic and product quality that the Protected Designation of Origin states.</div>
