Casu marzu Cheese vs Dorset Blue Cheese

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Dorset Blue Cheese is firm and made from cow milk.

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 Dorset Blue Cheese?

Dorset Blue is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

What's the Difference Between Casu marzu Cheese and Dorset Blue Cheese?

• Milk type: Casu marzu Cheese (sheep's milk), Dorset Blue Cheese (Cow)
• Texture: Casu marzu Cheese (soft, soft-ripened), Dorset Blue Cheese (Firm)
• Rind: Casu marzu Cheese (natural), Dorset Blue Cheese (Rough, dry brown mold coating)
• Aging: Casu marzu Cheese (3 months), Dorset Blue Cheese (12 to 20 weeks)
• Taste: Casu marzu Cheese (intense, spicy), Dorset Blue Cheese (Piquant, peppery, mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Casu marzu Cheese Taste Like Dorset Blue Cheese?

Casu marzu Cheese reads as intense, spicy, while Dorset Blue Cheese brings piquant, peppery, mild to strong character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Dorset Blue Cheese leans toward piquant like other blue cheeses, not excessively strong. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Dorset Blue Cheese at 12 to 20 weeks.

Can You Substitute Casu marzu Cheese for Dorset Blue Cheese?

Casu marzu Cheese can stand in for Dorset Blue Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, soft-ripened bite and body where the recipe calls for firm. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Dorset Blue Cheese brings piquant, peppery, mild to strong notes.

Which Is Better, Casu marzu Cheese or Dorset Blue Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, soft-ripened cheese, go with Casu marzu Cheese. For a firm profile, Dorset Blue Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Dorset Blue Cheese fits dishes calling for piquant, peppery, mild to strong.

Frequently Asked Questions

Is Casu marzu Cheese the same as Dorset Blue Cheese?

No, they're distinct cheeses. Casu marzu Cheese is made from sheep milk; Dorset Blue Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, Dorset Blue Cheese 12 to 20 weeks.

Is Casu marzu Cheese similar to Dorset Blue Cheese?

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

Can I substitute Casu marzu Cheese for Dorset Blue Cheese?

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

Does Casu marzu Cheese taste like Dorset Blue Cheese?

Casu marzu Cheese reads as intense, spicy, while Dorset Blue Cheese is piquant, peppery, mild to strong.

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 Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

Which should I choose, Casu marzu Cheese or Dorset Blue Cheese?

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