Blue Cheese vs Casu marzu Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Casu marzu Cheese is soft, soft-ripened and made from sheep milk, originating in Italy.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 Blue Cheese and Casu marzu Cheese?

• Origin: Blue Cheese (France), Casu marzu Cheese (Italy)
• Milk type: Blue Cheese (Cow, Sheep, Goat), Casu marzu Cheese (sheep's milk)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Casu marzu Cheese (soft, soft-ripened)
• Rind: Blue Cheese (Natural), Casu marzu Cheese (natural)
• Aging: Blue Cheese (Typically aged 2-6 months), Casu marzu Cheese (3 months)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Casu marzu Cheese (intense, spicy)

Side-by-Side Comparison

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

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Casu marzu Cheese brings intense, spicy character. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Casu marzu Cheese leans toward mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Casu marzu Cheese at 3 months.

Can You Substitute Blue Cheese for Casu marzu Cheese?

Blue Cheese can stand in for Casu marzu Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Casu marzu Cheese brings intense, spicy notes.

Which Is Better, Blue Cheese or Casu marzu Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a soft, soft-ripened profile, Casu marzu Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Casu marzu Cheese fits dishes calling for intense, spicy.

Frequently Asked Questions

Is Blue Cheese the same as Casu marzu Cheese?

No, they're distinct cheeses. Blue Cheese originates in France, while Casu marzu Cheese comes from Italy. Blue Cheese is made from cow, goat, or sheep milk; Casu marzu Cheese uses sheep. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Casu marzu Cheese 3 months.

Is Blue Cheese similar to Casu marzu Cheese?

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

Can I substitute Blue Cheese for Casu marzu Cheese?

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

Does Blue Cheese taste like Casu marzu Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Casu marzu Cheese is intense, spicy.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

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, Blue Cheese or Casu marzu Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Casu marzu Cheese is soft, soft-ripened.