Casu marzu Cheese vs Geitost Cheese

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Geitost Cheese is semi-hard, whey and made from cow and goat milk, originating in Norway.

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 Geitost Cheese?

Geitost is the Norwegian brown whey cheese made with goat's milk in the mix. Boiling milk, cream and whey caramelizes the milk sugars, which gives it a deep brown color and a sweet, caramel taste with a tang behind it.

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

• Origin: Casu marzu Cheese (Italy), Geitost Cheese (Norway)
• Milk type: Casu marzu Cheese (sheep's milk), Geitost Cheese (cow's and goat's milk)
• Texture: Casu marzu Cheese (soft, soft-ripened), Geitost Cheese (semi-hard, whey)
• Aging: Casu marzu Cheese (3 months), Geitost Cheese (not aged)
• Taste: Casu marzu Cheese (intense, spicy), Geitost Cheese (burnt caramel, sweet)

Side-by-Side Comparison

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

Casu marzu Cheese reads as intense, spicy, while Geitost Cheese brings burnt caramel, sweet character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Geitost Cheese leans toward sweet and caramel-like, with a tang that is sharper in the goat's milk versions. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Geitost Cheese at not aged.

Can You Substitute Casu marzu Cheese for Geitost Cheese?

Casu marzu Cheese can stand in for Geitost 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, whey. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Geitost Cheese brings burnt caramel, sweet notes.

Which Is Better, Casu marzu Cheese or Geitost 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, whey profile, Geitost Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Geitost Cheese fits dishes calling for burnt caramel, sweet.

Frequently Asked Questions

Is Casu marzu Cheese the same as Geitost Cheese?

No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Geitost Cheese comes from Norway. Casu marzu Cheese is made from sheep milk; Geitost Cheese uses cow and goat. Aging also differs: Casu marzu Cheese is typically aged 3 months, Geitost Cheese not aged.

Is Casu marzu Cheese similar to Geitost Cheese?

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

Can I substitute Casu marzu Cheese for Geitost Cheese?

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

Does Casu marzu Cheese taste like Geitost Cheese?

Casu marzu Cheese reads as intense, spicy, while Geitost Cheese is burnt caramel, sweet.

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 Geitost Cheese made of?

Geitost Cheese is made from cow and goat milk. It's typically aged not aged. It originates in Norway.

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

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