Traditional Cheeses from Le Marche

The crust of the cheese is able to be of two types:  

- soft of  yellow color if fresh and therefore matured little

- hard greased with yellow oil if matured enough

The pasta is white compact car meagerly look if fresh, yellow-paglierino if matured.  The ripening in varied cellar in base to when it is wanted to consume the product and can last until two years. 

Characteristic make is that this cheese comes gotten ready only from the women specially in the formation of the rennet that comes extracted using special fragrant parts of grasses (serpillo, sweet marjoram, basil, etc.). 

Le Marche produces some notably fine Pecorino, or sheep’s milk cheeses. Pecorino dei Monti Sibillini is an exceptional example, made in the valleys surrounding Mount Sibillini, as well as in Ascoli Piceno.

Casciotta D’Urbino, the only cheese of Le Marche endowed with a D.O.P. designation. The combined milks (70 to 80 percent sheep, 20 to 30 percent cow) is the first distinction of Casciotta D’Urbino: the cheese has a somewhat soft texture, with a buttery flavor and pleasingly tangy finish.

Ambra di Talamello can be made from cow, sheep, or goat milk, and is an example of Formaggi di Fossa di Sogliano Dop or cheeses that are aged underground.

In Le Marche, the favorite way to enjoy it is with a drizzle of their local acacia honey and glass of  Verdicchio.