Cardo Cheese vs Casu marzu Cheese

Cardo Cheese is a semi-soft, artisan goat-milk cheese from England, Scotland and Wales, while Casu marzu Cheese is soft, soft-ripened and made from sheep milk, originating in Italy.

What Is Cardo Cheese?

Cardo is a semi-soft artisan cheese made from pasteurized goat's milk in Timsbury, Somerset, England. It is crafted with a washed rind that contributes to its pungent aroma. The cheese has an ivory-colored interior with a creamy, smooth texture. Its flavor profile is a mix of floral, pungent, and savory notes, making it an interesting choice for those who enjoy bold cheeses. The cheese is enjoyed across England, Scotland, and Wales, offering a taste that reflects the region's cheese-making tradition. Ideal for pairing with crusty bread or a selection of fruits, Cardo makes a flavorful addition to any cheese board.

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 Cardo Cheese and Casu marzu Cheese?

• Origin: Cardo Cheese (England, Scotland and Wales), Casu marzu Cheese (Italy)
• Milk type: Cardo Cheese (goat's milk), Casu marzu Cheese (sheep's milk)
• Texture: Cardo Cheese (semi-soft, artisan), Casu marzu Cheese (soft, soft-ripened)
• Rind: Cardo Cheese (washed), Casu marzu Cheese (natural)
• Taste: Cardo Cheese (floral, pungent, savory), Casu marzu Cheese (intense, spicy)

Side-by-Side Comparison

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

Cardo Cheese reads as floral, pungent, savory, while Casu marzu Cheese brings intense, spicy character.

Can You Substitute Cardo Cheese for Casu marzu Cheese?

Cardo 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, artisan bite and body where the recipe calls for soft, soft-ripened. Flavor-wise, Cardo Cheese reads as floral, pungent, savory while Casu marzu Cheese brings intense, spicy notes.

Which Is Better, Cardo 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, artisan cheese, go with Cardo Cheese. For a soft, soft-ripened profile, Casu marzu Cheese is the better fit. Flavor-wise, Cardo Cheese suits recipes that want floral, pungent, savory notes, while Casu marzu Cheese fits dishes calling for intense, spicy.

Frequently Asked Questions

Is Cardo Cheese the same as Casu marzu Cheese?

No, they're distinct cheeses. Cardo Cheese originates in England, Scotland and Wales, while Casu marzu Cheese comes from Italy. Cardo Cheese is made from goat milk; Casu marzu Cheese uses sheep.

Is Cardo Cheese similar to Casu marzu Cheese?

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

Can I substitute Cardo Cheese for Casu marzu Cheese?

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

Does Cardo Cheese taste like Casu marzu Cheese?

Cardo Cheese reads as floral, pungent, savory, while Casu marzu Cheese is intense, spicy.

What is Cardo Cheese made of?

Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.

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, Cardo Cheese or Casu marzu Cheese?

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