Batzos Cheese vs Casu marzu Cheese

Batzos Cheese is a semihard goat and sheep-milk cheese from Greece, while Casu marzu Cheese is soft, soft-ripened and made from sheep milk, originating in Italy.

What Is Batzos Cheese?

Batzos is a Greek brined cheese made from sheep's milk, goat's milk, or a mixture of the two. It is rindless, semi-hard to hard, full of irregular holes, and salty with a slightly piquant edge. It has held EU PDO status since 1996.

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 Batzos Cheese and Casu marzu Cheese?

• Origin: Batzos Cheese (Greece), Casu marzu Cheese (Italy)
• Milk type: Batzos Cheese (goat's and sheep's milk), Casu marzu Cheese (sheep's milk)
• Texture: Batzos Cheese (Semihard), Casu marzu Cheese (soft, soft-ripened)
• Rind: Batzos Cheese (none), Casu marzu Cheese (natural)
• Aging: Batzos Cheese (at least 3 months), Casu marzu Cheese (3 months)
• Taste: Batzos Cheese (Sourish and slightly piquant), Casu marzu Cheese (intense, spicy)

Side-by-Side Comparison

Taste Comparison: Does Batzos Cheese Taste Like Casu marzu Cheese?

Batzos Cheese reads as sourish and slightly piquant, while Casu marzu Cheese brings intense, spicy character. More specifically, Batzos Cheese shows sourish, slightly piquant, large number of eyes (holes), while Casu marzu Cheese leans toward mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours. Aging plays into this as well. Batzos Cheese at at least 3 months develops a different profile than Casu marzu Cheese at 3 months.

Can You Substitute Batzos Cheese for Casu marzu Cheese?

Batzos Cheese can stand in for Casu marzu Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semihard bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Batzos Cheese reads as sourish and slightly piquant while Casu marzu Cheese brings intense, spicy notes.

Which Is Better, Batzos Cheese or Casu marzu Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semihard cheese, go with Batzos Cheese. For a soft, soft-ripened profile, Casu marzu Cheese is the better fit. Flavor-wise, Batzos Cheese suits recipes that want sourish and slightly piquant notes, while Casu marzu Cheese fits dishes calling for intense, spicy.

Frequently Asked Questions

Is Batzos Cheese the same as Casu marzu Cheese?

No, they're distinct cheeses. Batzos Cheese originates in Greece, while Casu marzu Cheese comes from Italy. Batzos Cheese is made from goat and sheep milk; Casu marzu Cheese uses sheep. Aging also differs: Batzos Cheese is typically aged at least 3 months, Casu marzu Cheese 3 months.

Is Batzos Cheese similar to Casu marzu Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Batzos Cheese for Casu marzu Cheese?

You can, but expect a shift in richness and milk character.

Does Batzos Cheese taste like Casu marzu Cheese?

Batzos Cheese reads as sourish and slightly piquant, while Casu marzu Cheese is intense, spicy.

What is Batzos Cheese made of?

Batzos Cheese is made from goat and sheep milk (raw or pasteurized). It's typically aged at least 3 months. It originates in Greece.

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, Batzos Cheese or Casu marzu Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Batzos Cheese is semihard, while Casu marzu Cheese is soft, soft-ripened.