Brunost Cheese vs Casu marzu Cheese

Q: Is Brunost Cheese the same as Casu marzu Cheese?

No. Brunost Cheese and Casu marzu Cheese are distinct cheeses from Denmark, Finland, Germany, Iceland, Norway and Sweden and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brunost Cheese for Casu marzu Cheese?

In most recipes you can swap Brunost Cheese for Casu marzu Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Brunost Cheese 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.

Brunost Cheese is a semi-soft, whey cow and goat-milk cheese from Denmark, Finland, Germany, Iceland, Norway and Sweden, while Casu marzu Cheese is soft, soft-ripened and made from sheep milk, originating in Italy.

What Is Brunost Cheese?

Brunost is a Norwegian whey product made by boiling whey with milk and cream until the milk sugars caramelize. It is brown, sweet and firm enough to slice, and it is eaten like cheese on sandwiches, crispbread and waffles.

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 Brunost Cheese and Casu marzu Cheese?

Origin: Brunost Cheese (Denmark, Finland, Germany, Iceland, Norway and Sweden), Casu marzu Cheese (Italy)
Milk type: Brunost Cheese (cow's and goat's milk), Casu marzu Cheese (sheep's milk)
Texture: Brunost Cheese (semi-soft, whey), Casu marzu Cheese (soft, soft-ripened)
Aging: Brunost Cheese (unaged, ready once packed and refrigerated), Casu marzu Cheese (3 months)
Taste: Brunost Cheese (caramel, sweet), Casu marzu Cheese (intense, spicy)

Side-by-Side Comparison

	Brunost Cheese	Casu marzu Cheese
Country of Origin	Denmark, Finland, Germany, Iceland, Norway And Sweden	Italy
Specific Origin	Gudbrandsdalen, Norway	Sardinia (Italy), Southern Corsica (France)
Milk Type	Cow's and goat's milk	Sheep's milk
Milk Treatment	Pasteurized or unpasteurized	—
Texture	Semi-soft, whey	Soft, soft-ripened
Rind	Natural	Natural
Aging	Unaged, ready once packed and refrigerated	3 months
Taste	Caramel, sweet	Intense, spicy

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

Brunost Cheese reads as caramel, sweet, while Casu marzu Cheese brings intense, spicy character. More specifically, Brunost Cheese shows sweet, caramel-like, with a tang that is stronger in goat's milk versions, while Casu marzu Cheese leans toward mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours. Aging plays into this as well. Brunost Cheese at unaged, ready once packed and refrigerated develops a different profile than Casu marzu Cheese at 3 months.

Can You Substitute Brunost Cheese for Casu marzu Cheese?

Brunost Cheese can stand in for Casu marzu Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, whey bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Brunost Cheese reads as caramel, sweet while Casu marzu Cheese brings intense, spicy notes.

Which Is Better, Brunost Cheese or Casu marzu Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Brunost Cheese the same as Casu marzu Cheese?

No, they're distinct cheeses. Brunost Cheese originates in Denmark, Finland, Germany, Iceland, Norway and Sweden, while Casu marzu Cheese comes from Italy. Brunost Cheese is made from cow and goat milk; Casu marzu Cheese uses sheep. Aging also differs: Brunost Cheese is typically aged unaged, ready once packed and refrigerated, Casu marzu Cheese 3 months.

Is Brunost Cheese similar to Casu marzu Cheese?

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

Can I substitute Brunost Cheese for Casu marzu Cheese?

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

Does Brunost Cheese taste like Casu marzu Cheese?

Brunost Cheese reads as caramel, sweet, while Casu marzu Cheese is intense, spicy.

What is Brunost Cheese made of?

Brunost Cheese is made from cow and goat milk (pasteurized or unpasteurized). It's typically aged unaged, ready once packed and refrigerated. It originates in Denmark, Finland, Germany, Iceland, Norway and Sweden.

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, Brunost Cheese or Casu marzu Cheese?

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