Camembert Cheese vs Casu marzu Cheese

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

No. Camembert Cheese and Casu marzu Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

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

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

Q: Which should I choose, Camembert 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.

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Casu marzu Cheese is soft, soft-ripened and made from sheep milk, originating in Italy.

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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 Camembert Cheese and Casu marzu Cheese?

Origin: Camembert Cheese (France), Casu marzu Cheese (Italy)
Milk type: Camembert Cheese (cow's milk), Casu marzu Cheese (sheep's milk)
Texture: Camembert Cheese (soft, artisan), Casu marzu Cheese (soft, soft-ripened)
Rind: Camembert Cheese (Bloomy), Casu marzu Cheese (natural)
Aging: Camembert Cheese (minimum 3 weeks), Casu marzu Cheese (3 months)
Taste: Camembert Cheese (slightly sour, stronger than brie), Casu marzu Cheese (intense, spicy)

Side-by-Side Comparison

	Camembert Cheese	Casu marzu Cheese
Country of Origin	France	Italy
Specific Origin	Camembert, Normandy, Northwest France	Sardinia (Italy), Southern Corsica (France)
Milk Type	Cow's milk	Sheep's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	—
Texture	Soft, artisan	Soft, soft-ripened
Rind	Bloomy	Natural
Aging	Minimum 3 weeks	3 months
Taste	Slightly sour, stronger than brie	Intense, spicy

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

Camembert Cheese reads as slightly sour, stronger than brie, while Casu marzu Cheese brings intense, spicy character. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Casu marzu Cheese leans toward mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Casu marzu Cheese at 3 months.

Can You Substitute Camembert Cheese for Casu marzu Cheese?

Camembert Cheese can stand in for Casu marzu Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Casu marzu Cheese brings intense, spicy notes.

Which Is Better, Camembert Cheese or Casu marzu Cheese?

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

Which is your favorite?

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Frequently Asked Questions

Is Camembert Cheese the same as Casu marzu Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Casu marzu Cheese comes from Italy. Camembert Cheese is made from cow milk; Casu marzu Cheese uses sheep. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Casu marzu Cheese 3 months.

Is Camembert Cheese similar to Casu marzu Cheese?

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

Can I substitute Camembert Cheese for Casu marzu Cheese?

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

Does Camembert Cheese taste like Casu marzu Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Casu marzu Cheese is intense, spicy.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. 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, Camembert Cheese or Casu marzu Cheese?

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