Abertam Cheese vs Casu marzu Cheese
Abertam Cheese is a hard, artisan sheep-milk cheese from Czech Republic, while Casu marzu Cheese is soft, soft-ripened and made from sheep milk, originating in Italy.
What Is Abertam Cheese?
Abertam is a Czech farmhouse cheese made from sheep milk in the Karlovy Vary area. It is hard pressed, ripened for two months, and known for a robust flavour that comes from the mountain pastures of Bohemia.
What Is Casu marzu Cheese?
Casu marzu is a Sardinian sheep milk cheese fermented by live cheese fly larvae, which eat through a pecorino wheel and break down its fats until the paste turns very soft. Its sale is banned in Italy and the EU, and Guinness World Records called it the world's most dangerous cheese.
What's the Difference Between Abertam Cheese and Casu marzu Cheese?
- Origin: Abertam Cheese (Czech Republic), Casu marzu Cheese (Italy)
- Texture: Abertam Cheese (hard, artisan), Casu marzu Cheese (soft, soft-ripened)
- Aging: Abertam Cheese (2 months), Casu marzu Cheese (3 months)
- Taste: Abertam Cheese (acidic, strong, tangy), Casu marzu Cheese (intense, spicy)
Side-by-Side Comparison
| Abertam Cheese | Casu marzu Cheese | |
|---|---|---|
| Country of Origin | Czech Republic | Italy |
| Specific Origin | Karlovy Vary | Sardinia (Italy), Southern Corsica (France) |
| Milk Type | Sheep's milk | Sheep's milk |
| Texture | Hard, artisan | Soft, soft-ripened |
| Rind | Natural | Natural |
| Aging | 2 months | 3 months |
| Taste | Acidic, strong, tangy | Intense, spicy |
Taste Comparison: Does Abertam Cheese Taste Like Casu marzu Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Casu marzu Cheese brings intense, spicy character. Aging plays into this as well. Abertam Cheese at 2 months develops a different profile than Casu marzu Cheese at 3 months.
Can You Substitute Abertam Cheese for Casu marzu Cheese?
In most recipes, Abertam Cheese and Casu marzu Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect hard, artisan bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Abertam Cheese reads as acidic, strong, tangy while Casu marzu Cheese brings intense, spicy notes.
Which Is Better, Abertam Cheese or Casu marzu Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Abertam Cheese. For a soft, soft-ripened profile, Casu marzu Cheese is the better fit. Flavor-wise, Abertam Cheese suits recipes that want acidic, strong, tangy notes, while Casu marzu Cheese fits dishes calling for intense, spicy.
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Frequently Asked Questions
Is Abertam Cheese the same as Casu marzu Cheese?
No, they're distinct cheeses. Abertam Cheese originates in Czech Republic, while Casu marzu Cheese comes from Italy. Aging also differs: Abertam Cheese is typically aged 2 months, Casu marzu Cheese 3 months.
Is Abertam Cheese similar to Casu marzu Cheese?
Somewhat. They share a sheep-milk base but diverge in texture and flavor.
Can I substitute Abertam Cheese for Casu marzu Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Abertam Cheese taste like Casu marzu Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Casu marzu Cheese is intense, spicy.
What is Abertam Cheese made of?
Abertam Cheese is made from sheep milk. It's typically aged 2 months. It originates in Czech Republic.
What is Casu marzu Cheese made of?
Casu marzu Cheese is made from sheep milk. It's typically aged 3 months. It originates in Italy.
Which should I choose, Abertam Cheese or Casu marzu Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abertam Cheese is hard, artisan, while Casu marzu Cheese is soft, soft-ripened.