Bitto Cheese vs Casu marzu Cheese
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Casu marzu Cheese is soft, soft-ripened and made from sheep milk, originating in Italy.
What Is Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
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 Bitto Cheese and Casu marzu Cheese?
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Casu marzu Cheese (sheep's milk)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Casu marzu Cheese (soft, soft-ripened)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Casu marzu Cheese (natural)
- Aging: Bitto Cheese (Minimum of 70 days), Casu marzu Cheese (3 months)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Casu marzu Cheese (intense, spicy)
Side-by-Side Comparison
| Bitto Cheese | Casu marzu Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Sardinia (Italy), Southern Corsica (France) |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Sheep's milk |
| Milk Treatment | Raw | — |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Soft, soft-ripened |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Natural |
| Aging | Minimum of 70 days | 3 months |
| Taste | Mild and sweet when young, stronger and spicier with age | Intense, spicy |
Taste Comparison: Does Bitto Cheese Taste Like Casu marzu Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Casu marzu Cheese brings intense, spicy character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Casu marzu Cheese leans toward mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Casu marzu Cheese at 3 months.
Can You Substitute Bitto Cheese for Casu marzu Cheese?
Bitto Cheese can stand in for Casu marzu Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Casu marzu Cheese brings intense, spicy notes.
Which Is Better, Bitto Cheese or Casu marzu Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a soft, soft-ripened profile, Casu marzu Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Casu marzu Cheese fits dishes calling for intense, spicy.
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Frequently Asked Questions
Is Bitto Cheese the same as Casu marzu Cheese?
No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Casu marzu Cheese uses sheep. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Casu marzu Cheese 3 months.
Is Bitto Cheese similar to Casu marzu Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Casu marzu Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Casu marzu Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Casu marzu Cheese is intense, spicy.
What is Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.
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, Bitto Cheese or Casu marzu Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Casu marzu Cheese is soft, soft-ripened.