Casu marzu Cheese vs Goat Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Goat Cheese is soft, semihard or hard and made from 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 Goat Cheese?
Goat cheese, also called chèvre, is cheese made from goat's milk. It is produced around the world in styles ranging from fresh and soft to aged and hard, and is known for the tart, goaty flavor that comes from the milk's medium-chain fatty acids.
What's the Difference Between Casu marzu Cheese and Goat Cheese?
- Milk type: Casu marzu Cheese (sheep's milk), Goat Cheese (goat)
- Texture: Casu marzu Cheese (soft, soft-ripened), Goat Cheese (soft, semihard or hard)
- Taste: Casu marzu Cheese (intense, spicy), Goat Cheese (tart, goaty)
Side-by-Side Comparison
| Casu marzu Cheese | Goat Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Worldwide |
| Milk Type | Sheep's milk | Goat |
| Texture | Soft, soft-ripened | Soft, semihard or hard |
| Rind | Natural | — |
| Aging | 3 months | — |
| Taste | Intense, spicy | Tart, goaty |
Taste Comparison: Does Casu marzu Cheese Taste Like Goat Cheese?
Casu marzu Cheese reads as intense, spicy, while Goat Cheese brings tart, goaty character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Goat Cheese leans toward tart goat character from caproic and caprylic fatty acids.
Can You Substitute Casu marzu Cheese for Goat Cheese?
Casu marzu Cheese can stand in for Goat 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, semihard or hard. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Goat Cheese brings tart, goaty notes.
Which Is Better, Casu marzu Cheese or Goat 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, semihard or hard profile, Goat Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Goat Cheese fits dishes calling for tart, goaty.
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Frequently Asked Questions
Is Casu marzu Cheese the same as Goat Cheese?
No, they're distinct cheeses. Casu marzu Cheese is made from sheep milk; Goat Cheese uses goat.
Is Casu marzu Cheese similar to Goat Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Goat Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Goat Cheese?
Casu marzu Cheese reads as intense, spicy, while Goat Cheese is tart, goaty.
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 Goat Cheese made of?
Goat Cheese is made from goat milk.
Which should I choose, Casu marzu Cheese or Goat Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Goat Cheese is soft, semihard or hard.