Casu marzu Cheese vs Exmoor Blue Cheese

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Exmoor Blue Cheese is soft 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 Exmoor Blue Cheese?

Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.

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

• Milk type: Casu marzu Cheese (sheep's milk), Exmoor Blue Cheese (Cow)
• Texture: Casu marzu Cheese (soft, soft-ripened), Exmoor Blue Cheese (Soft)
• Rind: Casu marzu Cheese (natural), Exmoor Blue Cheese (Treated with Penicillium candidum)
• Aging: Casu marzu Cheese (3 months), Exmoor Blue Cheese (3 to 6 weeks)

Side-by-Side Comparison

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

Their flavor profiles are distinct. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Exmoor Blue Cheese at 3 to 6 weeks.

Can You Substitute Casu marzu Cheese for Exmoor Blue Cheese?

Casu marzu Cheese can stand in for Exmoor 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 soft.

Which Is Better, Casu marzu Cheese or Exmoor 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 soft profile, Exmoor Blue Cheese is the better fit.

Frequently Asked Questions

Is Casu marzu Cheese the same as Exmoor Blue Cheese?

No, they're distinct cheeses. Casu marzu Cheese is made from sheep milk; Exmoor Blue Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, Exmoor Blue Cheese 3 to 6 weeks.

Is Casu marzu Cheese similar to Exmoor Blue Cheese?

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

Can I substitute Casu marzu Cheese for Exmoor Blue Cheese?

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

Does Casu marzu Cheese taste like Exmoor Blue 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 Exmoor Blue Cheese made of?

Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.

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

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