Casu marzu Cheese vs Crottin de Chavignol / Chavignol Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
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 Is Crottin de Chavignol / Chavignol Cheese?
Crottin de Chavignol, also known simply as Chavignol, is a cheese made from raw whole goat's milk. It originates from France and is protected under the designation of origin (PDO). The cheese is shaped like a flat cylinder and has a thin rind that can be ivory-colored with or without white or blue molds. The cheese is known for its lactic coagulation process with a small amount of rennet added. It has a fat content of at least 45% of the dry matter and a total dry matter content between 37g and 48g per cheese. The cheese is matured for at least 10 days, and a special version called "repassé" is matured in a confined atmosphere to develop a blue Penicillium mold.
What's the Difference Between Casu marzu Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk type: Casu marzu Cheese (sheep's milk), Crottin de Chavignol / Chavignol Cheese (Goat's milk)
- Rind: Casu marzu Cheese (natural), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Casu marzu Cheese (3 months), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Casu marzu Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | — |
| Milk Type | Sheep's milk | Goat's milk |
| Milk Treatment | — | Raw |
| Texture | Soft, soft-ripened | — |
| Rind | Natural | Thin, ivory-colored, with or without white or blue molds |
| Aging | 3 months | Minimum maturing period of 10 days |
| Taste | Intense, spicy | — |
Taste Comparison: Does Casu marzu Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Casu marzu Cheese for Crottin de Chavignol / Chavignol Cheese?
Casu marzu Cheese can stand in for Crottin de Chavignol / Chavignol Cheese in many dishes, but the switch will shift the overall character of the recipe.
Which Is Better, Casu marzu Cheese or Crottin de Chavignol / Chavignol Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Casu marzu Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Casu marzu Cheese is made from sheep milk; Crottin de Chavignol / Chavignol Cheese uses goat. Aging also differs: Casu marzu Cheese is typically aged 3 months, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Casu marzu Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Crottin de Chavignol / Chavignol Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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.
What is Crottin de Chavignol / Chavignol Cheese made of?
Crottin de Chavignol / Chavignol Cheese is made from goat milk (raw), using small quantity added rennet. It's typically aged minimum maturing period of 10 days.
Which should I choose, Casu marzu Cheese or Crottin de Chavignol / Chavignol Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.