| Casciotta d'Urbino DOP | |
| Country: | Italy |
| Region: | Marche |
| Town: | Urbino |
| Source: | Cow and sheep |
| Pasteurised: | Often |
| Weight: | 800g–1.2 kg |
| Texture: | Semi-soft and crumbly |
| Aging: | Typically 2 weeks to 1 month |
| Certification: | D.O.: 1982 DOP: 12 June 1996 |
Casciotta d'Urbino or Casciotta di Urbino is a type of caciotta cheese made in the province of Pesaro and Urbino, in the Marche region of Italy.
This cheese is generally made of between 70 and 80% sheep's milk with 20–30% cow's milk.
First made in ancient times, this cheese, it is said was a favourite of Michelangelo and Pope Clement XIV.
Local legend has it that the name came about from a mis-pronunciation of "caciotta" by a local civil servant, some say it is derived from the local dialect.