List of products by brand Caseificio Val d'Apsa

The "Casciotta d'Urbino DOP" is produced exclusively in the territory of the province of Pesaro-Urbino, according to dairy techniques of ancient roots, consolidated over the centuries, strictly controlled. The first traces of Casciotta d'Urbino DOP date back to Michelangelo's missives from the mid-sixteenth century, from which it is evident how much the Master enjoyed this food which was sent directly to Rome while painting the Sistine chapel. Casciotta d'Urbino DOP "is a soft and crumbly cheese with a sweet and pleasant flavor. Fresh and creamy, it is the protagonist of the table at all hours: both for small appetizers, combined with fresh seasonal fruit or vegetables.

The only true "Fossa di Sogliano DOP cheese" originates from the ancient method of seasoning in tufa caves of the valleys of the Alto Montefeltro and Terre Malatestiane. After a maturation of at least 60 days, the forms, wrapped in canvas bags, are brought to season in the medieval pits of Sogliano al Rubicone, for a period of about three months. The "pits" are filled with canvas bags containing six forms of cheese each, without leaving empty spaces: this is how particular conditions of humidity, absence of oxygen and temperature are created, which will give the cheese an unmistakable aroma and taste.

Cheese produced with a mixture of sheep's milk and chili flavored cow's milk

The Cheese with Chili Pepper and the Peperoncino del Duca, are born from the contrast between the spiciness of the plant typical of the warm climates of the South and the delicate flavor of the mixed sheep and cow's cheese. Excellent as an aperitif or appetizer, it can be used as a condiment for first courses and croutons.

Cheese produced with a mixture of sheep's milk and pistachio-flavored cow's milk

Cheese produced with a mixture of sheep's milk and truffle-flavored cow's milk

Truffle cheeses, made with cow's and sheep's milk, have lightly glazed straw-white paste, combine two characteristics of Montefeltro: top quality summer truffle and mixed cheese. These cheeses require medium seasoning, maintain a light and tasty flavor, and perfectly preserve the full and rich aroma of the summer tuber

Cheese produced with a mixture of sheep's milk and walnut-flavored cow's milk

The only true "Fossa di Sogliano DOP cheese" originates from the ancient method of seasoning in tufa caves of the valleys of the Alto Montefeltro and Terre Malatestiane. After a maturation of at least 60 days, the forms, wrapped in canvas bags, are brought to season in the medieval pits of Sogliano al Rubicone, for a period of about three months. The "pits" are filled with canvas bags containing six forms of cheese each, without leaving empty spaces: this is how particular conditions of humidity, absence of oxygen and temperature are created, which will give the cheese an unmistakable aroma and taste.

The Walnut Leaves cheese owes its flavor - fresh and intense - to the aroma released by the fresh walnut leaves that surround it. After a first seasoning of about a month and a careful selection, the forms are left to mature for another 30 days between layers of freshly picked walnut leaves, which thanks to the fermentative and enzymatic processes thus reactivated, give the cheese a taste and a unique aroma.