Casu marzu Cheese vs Gorgonzola Cheese

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Gorgonzola Cheese is soft to crumbly and made from cow milk, originating in Italy.

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 Gorgonzola Cheese?

Gorgonzola is an Italian blue cheese made from unskimmed cow's milk, named for a town near Milan. It comes in two styles: dolce, mild and buttery, and piccante, sharper with a firm, crumbly body.

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

• Milk type: Casu marzu Cheese (sheep's milk), Gorgonzola Cheese (cow's milk)
• Texture: Casu marzu Cheese (soft, soft-ripened), Gorgonzola Cheese (Soft to crumbly)
• Rind: Casu marzu Cheese (natural), Gorgonzola Cheese (None)
• Aging: Casu marzu Cheese (3 months), Gorgonzola Cheese (2 to 3 months)
• Taste: Casu marzu Cheese (intense, spicy), Gorgonzola Cheese (Sweet to savory)

Side-by-Side Comparison

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

Casu marzu Cheese reads as intense, spicy, while Gorgonzola Cheese brings sweet to savory character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Gorgonzola Cheese leans toward dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Gorgonzola Cheese at 2 to 3 months.

Can You Substitute Casu marzu Cheese for Gorgonzola Cheese?

Casu marzu Cheese can stand in for Gorgonzola 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 to crumbly. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Gorgonzola Cheese brings sweet to savory notes.

Which Is Better, Casu marzu Cheese or Gorgonzola 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 to crumbly profile, Gorgonzola Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Gorgonzola Cheese fits dishes calling for sweet to savory.

Frequently Asked Questions

Is Casu marzu Cheese the same as Gorgonzola Cheese?

No, they're distinct cheeses. Casu marzu Cheese is made from sheep milk; Gorgonzola Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, Gorgonzola Cheese 2 to 3 months.

Is Casu marzu Cheese similar to Gorgonzola Cheese?

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

Can I substitute Casu marzu Cheese for Gorgonzola Cheese?

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

Does Casu marzu Cheese taste like Gorgonzola Cheese?

Casu marzu Cheese reads as intense, spicy, while Gorgonzola Cheese is sweet to savory.

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 Gorgonzola Cheese made of?

Gorgonzola Cheese is made from cow milk (pasteurized). It's typically aged 2 to 3 months. It originates in Italy.

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

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