Casu marzu Cheese vs Lor Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Lor Cheese is soft, originating in Iran.
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 Lor Cheese?
Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.
What's the Difference Between Casu marzu Cheese and Lor Cheese?
- Origin: Casu marzu Cheese (Italy), Lor Cheese (Iran)
- Milk type: Casu marzu Cheese (sheep's milk), Lor Cheese (Whey (from semihard cheeses like Peche))
- Texture: Casu marzu Cheese (soft, soft-ripened), Lor Cheese (Soft)
- Aging: Casu marzu Cheese (3 months), Lor Cheese (Fresh)
- Taste: Casu marzu Cheese (intense, spicy), Lor Cheese (Slightly sweet cream)
Side-by-Side Comparison
| Casu marzu Cheese | Lor Cheese | |
|---|---|---|
| Country of Origin | Italy | Iran |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Azerbaijan And Kurdistan Provinces |
| Milk Type | Sheep's milk | Whey (from semihard cheeses like Peche) |
| Milk Treatment | — | Heated at ~212°F (100°C) for 30 minutes |
| Texture | Soft, soft-ripened | Soft |
| Rind | Natural | — |
| Aging | 3 months | Fresh |
| Taste | Intense, spicy | Slightly sweet cream |
Taste Comparison: Does Casu marzu Cheese Taste Like Lor Cheese?
Casu marzu Cheese reads as intense, spicy, while Lor Cheese brings slightly sweet cream character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Lor Cheese leans toward rich in serum proteins, especially albumin and globulin; high nutritional value. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Lor Cheese at fresh.
Can You Substitute Casu marzu Cheese for Lor Cheese?
Casu marzu Cheese can stand in for Lor 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. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Lor Cheese brings slightly sweet cream notes.
Which Is Better, Casu marzu Cheese or Lor 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 profile, Lor Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Lor Cheese fits dishes calling for slightly sweet cream.
Which is your favorite?
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Frequently Asked Questions
Is Casu marzu Cheese the same as Lor Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Lor Cheese comes from Iran. Aging also differs: Casu marzu Cheese is typically aged 3 months, Lor Cheese fresh.
Is Casu marzu Cheese similar to Lor Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Lor Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Casu marzu Cheese taste like Lor Cheese?
Casu marzu Cheese reads as intense, spicy, while Lor Cheese is slightly sweet cream.
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 Lor Cheese made of?
Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.
Which should I choose, Casu marzu Cheese or Lor Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Lor Cheese is soft.