Casu marzu Cheese vs Idiazabal Cheese

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Idiazabal Cheese is firm, slightly elastic and made from sheep milk, originating in Spain.

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 Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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

• Origin: Casu marzu Cheese (Italy), Idiazabal Cheese (Spain)
• Texture: Casu marzu Cheese (soft, soft-ripened), Idiazabal Cheese (Firm, slightly elastic)
• Rind: Casu marzu Cheese (natural), Idiazabal Cheese (Hard, smooth)
• Aging: Casu marzu Cheese (3 months), Idiazabal Cheese (60 days)
• Taste: Casu marzu Cheese (intense, spicy), Idiazabal Cheese (Intense, slightly piquant)

Side-by-Side Comparison

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

Casu marzu Cheese reads as intense, spicy, while Idiazabal Cheese brings intense, slightly piquant character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Idiazabal Cheese leans toward ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity.. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Idiazabal Cheese at 60 days.

Can You Substitute Casu marzu Cheese for Idiazabal Cheese?

In most recipes, Casu marzu Cheese and Idiazabal Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect soft, soft-ripened bite and body where the recipe calls for firm, slightly elastic. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Idiazabal Cheese brings intense, slightly piquant notes.

Which Is Better, Casu marzu Cheese or Idiazabal 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 firm, slightly elastic profile, Idiazabal Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Idiazabal Cheese fits dishes calling for intense, slightly piquant.

Frequently Asked Questions

Is Casu marzu Cheese the same as Idiazabal Cheese?

No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Idiazabal Cheese comes from Spain. Aging also differs: Casu marzu Cheese is typically aged 3 months, Idiazabal Cheese 60 days.

Is Casu marzu Cheese similar to Idiazabal Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Casu marzu Cheese for Idiazabal Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Casu marzu Cheese taste like Idiazabal Cheese?

Casu marzu Cheese reads as intense, spicy, while Idiazabal Cheese is intense, slightly piquant.

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 Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

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

It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Idiazabal Cheese is firm, slightly elastic.