Casu marzu Cheese vs Driftwood Cheese

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

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 Driftwood Cheese?

Driftwood is an artisan cheese from England made from unpasteurized goat's milk. It features a semi-soft texture and is known for its creamy color and ash-coated rind. The cheese offers a citrusy and salty flavor profile, making it a refreshing choice. Its unpasteurized nature adds depth to its taste, appealing to those who enjoy traditional cheese-making methods. Driftwood pairs well with light, crisp wines and is an excellent addition to cheese boards. Its distinctive rind and flavor make it a standout option for cheese enthusiasts.

What's the Difference Between Casu marzu Cheese and Driftwood Cheese?

• Origin: Casu marzu Cheese (Italy), Driftwood Cheese (England)
• Milk type: Casu marzu Cheese (sheep's milk), Driftwood Cheese (goat's milk)
• Texture: Casu marzu Cheese (soft, soft-ripened), Driftwood Cheese (semi-soft, artisan)
• Rind: Casu marzu Cheese (natural), Driftwood Cheese (ash coated)
• Taste: Casu marzu Cheese (intense, spicy), Driftwood Cheese (citrusy, salty)

Side-by-Side Comparison

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

Casu marzu Cheese reads as intense, spicy, while Driftwood Cheese brings citrusy, salty character.

Can You Substitute Casu marzu Cheese for Driftwood Cheese?

Casu marzu Cheese can stand in for Driftwood 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 semi-soft, artisan. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Driftwood Cheese brings citrusy, salty notes.

Which Is Better, Casu marzu Cheese or Driftwood 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 semi-soft, artisan profile, Driftwood Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Driftwood Cheese fits dishes calling for citrusy, salty.

Frequently Asked Questions

Is Casu marzu Cheese the same as Driftwood Cheese?

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

Is Casu marzu Cheese similar to Driftwood Cheese?

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

Can I substitute Casu marzu Cheese for Driftwood Cheese?

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

Does Casu marzu Cheese taste like Driftwood Cheese?

Casu marzu Cheese reads as intense, spicy, while Driftwood Cheese is citrusy, salty.

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 Driftwood Cheese made of?

Driftwood Cheese is made from goat milk (unpasteurized). It originates in England.

Which should I choose, Casu marzu Cheese or Driftwood Cheese?

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