Bartlett Cheese vs Casu marzu Cheese
Bartlett Cheese is a soft, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Casu marzu Cheese is soft, soft-ripened and made from sheep milk, originating in Italy.
What Is Bartlett Cheese?
Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.
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 Bartlett Cheese and Casu marzu Cheese?
- Origin: Bartlett Cheese (England, Great Britain and United Kingdom), Casu marzu Cheese (Italy)
- Texture: Bartlett Cheese (soft, artisan), Casu marzu Cheese (soft, soft-ripened)
- Rind: Bartlett Cheese (mold ripened), Casu marzu Cheese (natural)
- Taste: Bartlett Cheese (buttery, milky), Casu marzu Cheese (intense, spicy)
Side-by-Side Comparison
| Bartlett Cheese | Casu marzu Cheese | |
|---|---|---|
| Country of Origin | England, Great Britain And United Kingdom | Italy |
| Specific Origin | Somerset | Sardinia (Italy), Southern Corsica (France) |
| Milk Type | Sheep's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Soft, artisan | Soft, soft-ripened |
| Rind | Mold ripened | Natural |
| Aging | — | 3 months |
| Taste | Buttery, milky | Intense, spicy |
Taste Comparison: Does Bartlett Cheese Taste Like Casu marzu Cheese?
Bartlett Cheese reads as buttery, milky, while Casu marzu Cheese brings intense, spicy character.
Can You Substitute Bartlett Cheese for Casu marzu Cheese?
In most recipes, Bartlett Cheese and Casu marzu Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Bartlett Cheese reads as buttery, milky while Casu marzu Cheese brings intense, spicy notes.
Which Is Better, Bartlett Cheese or Casu marzu Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Bartlett Cheese. For a soft, soft-ripened profile, Casu marzu Cheese is the better fit. Flavor-wise, Bartlett Cheese suits recipes that want buttery, milky notes, while Casu marzu Cheese fits dishes calling for intense, spicy.
Which is your favorite?
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Frequently Asked Questions
Is Bartlett Cheese the same as Casu marzu Cheese?
No, they're distinct cheeses. Bartlett Cheese originates in England, Great Britain and United Kingdom, while Casu marzu Cheese comes from Italy.
Is Bartlett Cheese similar to Casu marzu Cheese?
Somewhat. They share a sheep-milk base but diverge in texture and flavor.
Can I substitute Bartlett Cheese for Casu marzu Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bartlett Cheese taste like Casu marzu Cheese?
Bartlett Cheese reads as buttery, milky, while Casu marzu Cheese is intense, spicy.
What is Bartlett Cheese made of?
Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.
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, Bartlett Cheese or Casu marzu Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bartlett Cheese is soft, artisan, while Casu marzu Cheese is soft, soft-ripened.