Casu marzu Cheese vs Kashkaval Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Kashkaval Cheese is medium-hard to hard, elastic and made from cow or sheep milk, originating in Bulgaria, Romania, Serbia and Turkey.
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 Kashkaval Cheese?
Kashkaval is a yellow cheese from the Balkans made with cow, sheep or goat milk, or a mixture of them. It melts and fries well, so it shows up on pizza, inside breakfast pastries and as a filling in Levantine baking.
What's the Difference Between Casu marzu Cheese and Kashkaval Cheese?
- Origin: Casu marzu Cheese (Italy), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
- Milk type: Casu marzu Cheese (sheep's milk), Kashkaval Cheese (cow's or sheep's milk)
- Texture: Casu marzu Cheese (soft, soft-ripened), Kashkaval Cheese (Medium-hard to hard, elastic)
- Rind: Casu marzu Cheese (natural), Kashkaval Cheese (Varied)
- Aging: Casu marzu Cheese (3 months), Kashkaval Cheese (Minimum of two months)
- Taste: Casu marzu Cheese (intense, spicy), Kashkaval Cheese (Piquant)
Side-by-Side Comparison
| Casu marzu Cheese | Kashkaval Cheese | |
|---|---|---|
| Country of Origin | Italy | Bulgaria, Romania, Serbia And Turkey |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | The Balkans, Turkey And The Levant |
| Milk Type | Sheep's milk | Cow's or sheep's milk |
| Milk Treatment | — | Varied |
| Texture | Soft, soft-ripened | Medium-hard to hard, elastic |
| Rind | Natural | Varied |
| Aging | 3 months | Minimum of two months |
| Taste | Intense, spicy | Piquant |
Taste Comparison: Does Casu marzu Cheese Taste Like Kashkaval Cheese?
Casu marzu Cheese reads as intense, spicy, while Kashkaval Cheese brings piquant character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Kashkaval Cheese leans toward mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses.. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Kashkaval Cheese at minimum of two months.
Can You Substitute Casu marzu Cheese for Kashkaval Cheese?
Casu marzu Cheese can stand in for Kashkaval 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 medium-hard to hard, elastic. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Kashkaval Cheese brings piquant notes.
Which Is Better, Casu marzu Cheese or Kashkaval 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 medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Kashkaval Cheese fits dishes calling for piquant.
Which is your favorite?
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Frequently Asked Questions
Is Casu marzu Cheese the same as Kashkaval Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Casu marzu Cheese is made from sheep milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Casu marzu Cheese is typically aged 3 months, Kashkaval Cheese minimum of two months.
Is Casu marzu Cheese similar to Kashkaval Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Kashkaval Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Kashkaval Cheese?
Casu marzu Cheese reads as intense, spicy, while Kashkaval Cheese is 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 Kashkaval Cheese made of?
Kashkaval Cheese is made from cow or sheep milk (varied), using varied rennet. It's typically aged minimum of two months. It originates in Bulgaria, Romania, Serbia and Turkey.
Which should I choose, Casu marzu Cheese or Kashkaval Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Kashkaval Cheese is medium-hard to hard, elastic.