Among the 450 or or types of cheeses found in Italy, a dozen or so, including mozzarella, ricotta, parmigiano, gorgonzola and pecorino have gained international renown and distribution. The hundreds of other equally delicious varieties are consumed largely within the provincie where they are made.

That’s why a visit to Le Marche is essential for any cheese connoisseur. In this mountainous area where armies of sheep, goats and cows spill over the countryside, you’ll find both Marchigiano versions of well-known products like pecorino and ricotta, as well as a slew of other cheeses that are specific to the region, among them casecc, slattato, luna gialla, cacio in forma di limone and Michelangelo’s favorite, Casciotta di Urbino, offering exceptionally rich tastes and terroir-defined flavors.