Casu marzu Cheese vs Queso de Murcia

Q: Is Casu marzu Cheese the same as Queso de Murcia?

No. Casu marzu Cheese and Queso de Murcia are distinct cheeses from Italy and Spain respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Casu marzu Cheese for Queso de Murcia?

In most recipes you can swap Casu marzu Cheese for Queso de Murcia, though the result will shift in richness and milk character.

Q: Which should I choose, Casu marzu Cheese or Queso de Murcia?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured) and made from goat 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 Queso de Murcia?

Queso de Murcia is a fatty goat's milk cheese from south-east Spain with Protected Designation of Origin status, made only from Murcian goats in registered herds. It is sold fresh and very white, or cured for at least sixty days until firm.

What's the Difference Between Casu marzu Cheese and Queso de Murcia?

Origin: Casu marzu Cheese (Italy), Queso de Murcia (Spain)
Milk type: Casu marzu Cheese (sheep's milk), Queso de Murcia (Goat’s milk)
Texture: Casu marzu Cheese (soft, soft-ripened), Queso de Murcia (Soft and elastic (fresh) / Firm and compact (cured))
Rind: Casu marzu Cheese (natural), Queso de Murcia (None (fresh) / Hard, smooth (cured))
Aging: Casu marzu Cheese (3 months), Queso de Murcia (Not aged (fresh) / Minimum 60-120 days (cured))
Taste: Casu marzu Cheese (intense, spicy), Queso de Murcia (Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured))

Side-by-Side Comparison

	Casu marzu Cheese	Queso de Murcia
Country of Origin	Italy	Spain
Specific Origin	Sardinia (Italy), Southern Corsica (France)	Murcia Region
Milk Type	Sheep's milk	Goat’s milk
Texture	Soft, soft-ripened	Soft and elastic (fresh) / Firm and compact (cured)
Rind	Natural	None (fresh) / Hard, smooth (cured)
Aging	3 months	Not aged (fresh) / Minimum 60-120 days (cured)
Taste	Intense, spicy	Mild, slightly sweet (fresh) / Persistent, lactic, with vegetal and roasted notes (cured)

Taste Comparison: Does Casu marzu Cheese Taste Like Queso de Murcia?

Casu marzu Cheese reads as intense, spicy, while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Queso de Murcia leans toward fresh milk, cream (fresh) / butter, hay, dried fruit, caramel (cured). Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Queso de Murcia at not aged (fresh) / minimum 60-120 days (cured).

Can You Substitute Casu marzu Cheese for Queso de Murcia?

Casu marzu Cheese can stand in for Queso de Murcia 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 and elastic (fresh) / firm and compact (cured). Flavor-wise, Casu marzu Cheese reads as intense, spicy while Queso de Murcia brings mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured) notes.

Which Is Better, Casu marzu Cheese or Queso de Murcia?

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 and elastic (fresh) / firm and compact (cured) profile, Queso de Murcia is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Queso de Murcia fits dishes calling for mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured).

Which is your favorite?

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Frequently Asked Questions

Is Casu marzu Cheese the same as Queso de Murcia?

No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Queso de Murcia comes from Spain. Casu marzu Cheese is made from sheep milk; Queso de Murcia uses goat. Aging also differs: Casu marzu Cheese is typically aged 3 months, Queso de Murcia not aged (fresh) / minimum 60-120 days (cured).

Is Casu marzu Cheese similar to Queso de Murcia?

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

Can I substitute Casu marzu Cheese for Queso de Murcia?

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

Does Casu marzu Cheese taste like Queso de Murcia?

Casu marzu Cheese reads as intense, spicy, while Queso de Murcia is mild, slightly sweet (fresh) / persistent, lactic, with vegetal and roasted notes (cured).

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 Queso de Murcia made of?

Queso de Murcia is made from goat milk, using animal rennet. It's typically aged not aged (fresh) / minimum 60-120 days (cured). It originates in Spain.

Which should I choose, Casu marzu Cheese or Queso de Murcia?

It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Queso de Murcia is soft and elastic (fresh) / firm and compact (cured).