Casu marzu Cheese vs Formaggio d'alpe ticinese Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Formaggio d'alpe ticinese Cheese is semi-hard and made from cow or goat 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 Formaggio d'alpe ticinese Cheese?
Formaggio d'alpe ticinese is a semi-hard raw milk cheese made on the alpine pastures of Ticino, Switzerland, during the summer grazing months. It is known for its brown-grey rind and, in some valleys, a share of goat milk blended into the cow milk.
What's the Difference Between Casu marzu Cheese and Formaggio d'alpe ticinese Cheese?
- Milk type: Casu marzu Cheese (sheep's milk), Formaggio d'alpe ticinese Cheese (cow, sometimes with up to 30% goat)
- Texture: Casu marzu Cheese (soft, soft-ripened), Formaggio d'alpe ticinese Cheese (semi-hard)
- Rind: Casu marzu Cheese (natural), Formaggio d'alpe ticinese Cheese (natural, washed in brine)
- Aging: Casu marzu Cheese (3 months), Formaggio d'alpe ticinese Cheese (60 days to about 1 year)
- Taste: Casu marzu Cheese (intense, spicy), Formaggio d'alpe ticinese Cheese (mild when young, spicier with age)
Side-by-Side Comparison
| Casu marzu Cheese | Formaggio d'alpe ticinese Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Ticino, Switzerland |
| Milk Type | Sheep's milk | Cow, sometimes with up to 30% goat |
| Milk Treatment | — | Raw |
| Texture | Soft, soft-ripened | Semi-hard |
| Rind | Natural | Natural, washed in brine |
| Aging | 3 months | 60 days to about 1 year |
| Taste | Intense, spicy | Mild when young, spicier with age |
Taste Comparison: Does Casu marzu Cheese Taste Like Formaggio d'alpe ticinese Cheese?
Casu marzu Cheese reads as intense, spicy, while Formaggio d'alpe ticinese Cheese brings mild when young, spicier with age character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Formaggio d'alpe ticinese Cheese leans toward varies by alp according to the local pasture flora. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Formaggio d'alpe ticinese Cheese at 60 days to about 1 year.
Can You Substitute Casu marzu Cheese for Formaggio d'alpe ticinese Cheese?
Casu marzu Cheese can stand in for Formaggio d'alpe ticinese 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-hard. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Formaggio d'alpe ticinese Cheese brings mild when young, spicier with age notes.
Which Is Better, Casu marzu Cheese or Formaggio d'alpe ticinese 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-hard profile, Formaggio d'alpe ticinese Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Formaggio d'alpe ticinese Cheese fits dishes calling for mild when young, spicier with age.
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Frequently Asked Questions
Is Casu marzu Cheese the same as Formaggio d'alpe ticinese Cheese?
No, they're distinct cheeses. Casu marzu Cheese is made from sheep milk; Formaggio d'alpe ticinese Cheese uses cow or goat. Aging also differs: Casu marzu Cheese is typically aged 3 months, Formaggio d'alpe ticinese Cheese 60 days to about 1 year.
Is Casu marzu Cheese similar to Formaggio d'alpe ticinese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Formaggio d'alpe ticinese Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Formaggio d'alpe ticinese Cheese?
Casu marzu Cheese reads as intense, spicy, while Formaggio d'alpe ticinese Cheese is mild when young, spicier with age.
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 Formaggio d'alpe ticinese Cheese made of?
Formaggio d'alpe ticinese Cheese is made from cow or goat milk (raw), using animal rennet. It's typically aged 60 days to about 1 year.
Which should I choose, Casu marzu Cheese or Formaggio d'alpe ticinese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Formaggio d'alpe ticinese Cheese is semi-hard.