Caciocavallo Cheese vs Casu marzu Cheese
Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Casu marzu Cheese is soft, soft-ripened and made from sheep milk, originating in Italy.
What Is Caciocavallo Cheese?
Caciocavallo is a stretched-curd cheese from southern Italy, made with sheep's or cow's milk and shaped like a teardrop. It has a hard edible rind and tastes much like the aged provolone of the same region.
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 Caciocavallo Cheese and Casu marzu Cheese?
- Milk type: Caciocavallo Cheese (cow's milk), Casu marzu Cheese (sheep's milk)
- Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Casu marzu Cheese (soft, soft-ripened)
- Rind: Caciocavallo Cheese (Smooth, thickens with age), Casu marzu Cheese (natural)
- Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Casu marzu Cheese (3 months)
- Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Casu marzu Cheese (intense, spicy)
Side-by-Side Comparison
| Caciocavallo Cheese | Casu marzu Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Apennine Mountain Range | Sardinia (Italy), Southern Corsica (France) |
| Milk Type | Cow's milk | Sheep's milk |
| Texture | Firm to semihard, chewy to crumbly | Soft, soft-ripened |
| Rind | Smooth, thickens with age | Natural |
| Aging | 2 to 12 months, up to 5 years | 3 months |
| Taste | Slightly sweet to sharp, piquant, complex | Intense, spicy |
Taste Comparison: Does Caciocavallo Cheese Taste Like Casu marzu Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Casu marzu Cheese brings intense, spicy character. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Casu marzu Cheese leans toward mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Casu marzu Cheese at 3 months.
Can You Substitute Caciocavallo Cheese for Casu marzu Cheese?
Caciocavallo Cheese can stand in for Casu marzu Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to semihard, chewy to crumbly bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Casu marzu Cheese brings intense, spicy notes.
Which Is Better, Caciocavallo Cheese or Casu marzu Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm to semihard, chewy to crumbly cheese, go with Caciocavallo Cheese. For a soft, soft-ripened profile, Casu marzu Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Casu marzu Cheese fits dishes calling for intense, spicy.
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Frequently Asked Questions
Is Caciocavallo Cheese the same as Casu marzu Cheese?
No, they're distinct cheeses. Caciocavallo Cheese is made from cow milk; Casu marzu Cheese uses sheep. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Casu marzu Cheese 3 months.
Is Caciocavallo Cheese similar to Casu marzu Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciocavallo Cheese for Casu marzu Cheese?
You can, but expect a shift in richness and milk character.
Does Caciocavallo Cheese taste like Casu marzu Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Casu marzu Cheese is intense, spicy.
What is Caciocavallo Cheese made of?
Caciocavallo Cheese is made from cow milk. It's typically aged 2 to 12 months, up to 5 years. 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, Caciocavallo Cheese or Casu marzu Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Casu marzu Cheese is soft, soft-ripened.