Queijo de Azeitão vs Casu marzu Cheese

Q: Is Queijo de Azeitão the same as Casu marzu Cheese?

No. Queijo de Azeitão and Casu marzu Cheese are distinct cheeses from Portugal and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Queijo de Azeitão for Casu marzu Cheese?

In most recipes you can swap Queijo de Azeitão for Casu marzu Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Queijo de Azeitão or Casu marzu Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Queijo de Azeitão is a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes sheep-milk cheese from Portugal, while Casu marzu Cheese is soft, soft-ripened and made from sheep milk, originating in Italy.

What Is Queijo de Azeitão?

Queijo de Azeitão is a Portuguese cheese from the town of Azeitão, produced in Setúbal, Palmela and Sesimbra. It holds EU PDO status and was named one of the 50 best gastronomic products in the world at the 2014 Great Taste Awards.

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 Queijo de Azeitão and Casu marzu Cheese?

Origin: Queijo de Azeitão (Portugal), Casu marzu Cheese (Italy)
Texture: Queijo de Azeitão (Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes), Casu marzu Cheese (soft, soft-ripened)
Rind: Queijo de Azeitão (Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform), Casu marzu Cheese (natural)
Aging: Queijo de Azeitão (Minimum curing time is 16 days), Casu marzu Cheese (3 months)
Taste: Queijo de Azeitão (Slightly piquant, a mix of sharp and salty), Casu marzu Cheese (intense, spicy)

Side-by-Side Comparison

	Queijo de Azeitão	Casu marzu Cheese
Country of Origin	Portugal	Italy
Specific Origin	Palmela, Setúbal, And Sesimbra Councils	Sardinia (Italy), Southern Corsica (France)
Milk Type	Sheep	Sheep's milk
Milk Treatment	Raw	—
Texture	Semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes	Soft, soft-ripened
Rind	Malleable, quite soft, whole, well-formed, smooth, fine, yellow, uniform	Natural
Aging	Minimum curing time is 16 days	3 months
Taste	Slightly piquant, a mix of sharp and salty	Intense, spicy

Taste Comparison: Does Queijo de Azeitão Taste Like Casu marzu Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Casu marzu Cheese brings intense, spicy character. More specifically, Queijo de Azeitão shows acidic, salty, slightly bitter, spicy, pungent, with grassy, herbaceous, and nutty aromas, while Casu marzu Cheese leans toward mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours. Aging plays into this as well. Queijo de Azeitão at minimum curing time is 16 days develops a different profile than Casu marzu Cheese at 3 months.

Can You Substitute Queijo de Azeitão for Casu marzu Cheese?

In most recipes, Queijo de Azeitão and Casu marzu Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty while Casu marzu Cheese brings intense, spicy notes.

Which Is Better, Queijo de Azeitão or Casu marzu Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes cheese, go with Queijo de Azeitão. For a soft, soft-ripened profile, Casu marzu Cheese is the better fit. Flavor-wise, Queijo de Azeitão suits recipes that want slightly piquant, a mix of sharp and salty notes, while Casu marzu Cheese fits dishes calling for intense, spicy.

Which is your favorite?

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Frequently Asked Questions

Is Queijo de Azeitão the same as Casu marzu Cheese?

No, they're distinct cheeses. Queijo de Azeitão originates in Portugal, while Casu marzu Cheese comes from Italy. Aging also differs: Queijo de Azeitão is typically aged minimum curing time is 16 days, Casu marzu Cheese 3 months.

Is Queijo de Azeitão similar to Casu marzu Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Queijo de Azeitão for Casu marzu Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Queijo de Azeitão taste like Casu marzu Cheese?

Queijo de Azeitão reads as slightly piquant, a mix of sharp and salty, while Casu marzu Cheese is intense, spicy.

What is Queijo de Azeitão made of?

Queijo de Azeitão is made from sheep milk (raw), using cardoon (cynara cardunculus l.) preparation rennet. It's typically aged minimum curing time is 16 days. It originates in Portugal.

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, Queijo de Azeitão or Casu marzu Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Queijo de Azeitão is semi-hard, buttery, creamy, unctuous, with infrequent or non-existent eyes, while Casu marzu Cheese is soft, soft-ripened.