Casu marzu Cheese vs Metsovone Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Metsovone Cheese is semihard to hard and made from cow, goat, or sheep milk, originating in Greece.
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 Metsovone Cheese?
Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.
What's the Difference Between Casu marzu Cheese and Metsovone Cheese?
- Origin: Casu marzu Cheese (Italy), Metsovone Cheese (Greece)
- Milk type: Casu marzu Cheese (sheep's milk), Metsovone Cheese (Cow's milk, Ewe's or Goat's milk)
- Texture: Casu marzu Cheese (soft, soft-ripened), Metsovone Cheese (Semihard to hard)
- Rind: Casu marzu Cheese (natural), Metsovone Cheese (Waxed)
- Taste: Casu marzu Cheese (intense, spicy), Metsovone Cheese (Slightly salty and piquant)
Side-by-Side Comparison
| Casu marzu Cheese | Metsovone Cheese | |
|---|---|---|
| Country of Origin | Italy | Greece |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Metsovo, Epirus |
| Milk Type | Sheep's milk | Cow's milk, Ewe's or Goat's milk |
| Milk Treatment | — | Smoked |
| Texture | Soft, soft-ripened | Semihard to hard |
| Rind | Natural | Waxed |
| Aging | 3 months | 3 months |
| Taste | Intense, spicy | Slightly salty and piquant |
Taste Comparison: Does Casu marzu Cheese Taste Like Metsovone Cheese?
Casu marzu Cheese reads as intense, spicy, while Metsovone Cheese brings slightly salty and piquant character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Metsovone Cheese leans toward smoked cheese resembling italian provolone with a special smoked perfume.
Can You Substitute Casu marzu Cheese for Metsovone Cheese?
Casu marzu Cheese can stand in for Metsovone 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 semihard to hard. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Metsovone Cheese brings slightly salty and piquant notes.
Which Is Better, Casu marzu Cheese or Metsovone 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 semihard to hard profile, Metsovone Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Metsovone Cheese fits dishes calling for slightly salty and piquant.
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Frequently Asked Questions
Is Casu marzu Cheese the same as Metsovone Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Metsovone Cheese comes from Greece. Casu marzu Cheese is made from sheep milk; Metsovone Cheese uses cow, goat, or sheep.
Is Casu marzu Cheese similar to Metsovone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Metsovone Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Metsovone Cheese?
Casu marzu Cheese reads as intense, spicy, while Metsovone Cheese is slightly salty and 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 Metsovone Cheese made of?
Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.
Which should I choose, Casu marzu Cheese or Metsovone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Metsovone Cheese is semihard to hard.