Casu marzu Cheese vs Dovedale cheese
Casu marzu Cheese
Dovedale cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Dovedale cheese is soft and made from cow milk.
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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 Dovedale cheese?
Dovedale, sold as Dovedale Blue, is a soft blue cheese made from full fat cow's milk near the Dovedale valley in the Peak District. It holds PDO status and is dipped in brine instead of dry-salted, which is rare for a British cheese.
What's the Difference Between Casu marzu Cheese and Dovedale cheese?
- Milk type: Casu marzu Cheese (sheep's milk), Dovedale cheese (Cow)
- Texture: Casu marzu Cheese (soft, soft-ripened), Dovedale cheese (Soft)
- Taste: Casu marzu Cheese (intense, spicy), Dovedale cheese (mild blue)
Side-by-Side Comparison
| Casu marzu Cheese | Dovedale cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Within Fifty Miles Of Dovedale, England |
| Milk Type | Sheep's milk | Cow |
| Milk Treatment | — | Pasteurized |
| Texture | Soft, soft-ripened | Soft |
| Rind | Natural | — |
| Aging | 3 months | — |
| Taste | Intense, spicy | Mild blue |
Taste Comparison: Does Casu marzu Cheese Taste Like Dovedale cheese?
Casu marzu Cheese reads as intense, spicy, while Dovedale cheese brings mild blue character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Dovedale cheese leans toward mild and creamy, with a continental character from brine dipping.
Can You Substitute Casu marzu Cheese for Dovedale cheese?
Casu marzu Cheese can stand in for Dovedale 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 soft. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Dovedale cheese brings mild blue notes.
Which Is Better, Casu marzu Cheese or Dovedale 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 soft profile, Dovedale cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Dovedale cheese fits dishes calling for mild blue.
Which is your favorite?
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Frequently Asked Questions
Is Casu marzu Cheese the same as Dovedale cheese?
No, they're distinct cheeses. Casu marzu Cheese is made from sheep milk; Dovedale cheese uses cow.
Is Casu marzu Cheese similar to Dovedale cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Dovedale cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Dovedale cheese?
Casu marzu Cheese reads as intense, spicy, while Dovedale cheese is mild blue.
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 Dovedale cheese made of?
Dovedale cheese is made from cow milk (pasteurized).
Which should I choose, Casu marzu Cheese or Dovedale cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Dovedale cheese is soft.