Casu marzu Cheese vs Myzithra Cheese

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Myzithra Cheese is soft, whey and made from 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 Myzithra Cheese?

Mizithra is a Greek whey cheese made from sheep's or goat's milk and whey, produced mainly on Crete. It is sold fresh and soft like ricotta, or salted and dried into the grating cheese Greeks sprinkle over hot pasta.

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

• Origin: Casu marzu Cheese (Italy), Myzithra Cheese (Greece)
• Milk type: Casu marzu Cheese (sheep's milk), Myzithra Cheese (goat's or sheep's milk)
• Texture: Casu marzu Cheese (soft, soft-ripened), Myzithra Cheese (soft, whey)
• Aging: Casu marzu Cheese (3 months), Myzithra Cheese (a few days for the fresh form)
• Taste: Casu marzu Cheese (intense, spicy), Myzithra Cheese (mild)

Side-by-Side Comparison

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

Casu marzu Cheese reads as intense, spicy, while Myzithra Cheese brings mild character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Myzithra Cheese leans toward almost sweet and milky when fresh. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Myzithra Cheese at a few days for the fresh form.

Can You Substitute Casu marzu Cheese for Myzithra Cheese?

Casu marzu Cheese can stand in for Myzithra 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, whey. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Myzithra Cheese brings mild notes.

Which Is Better, Casu marzu Cheese or Myzithra 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, whey profile, Myzithra Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Myzithra Cheese fits dishes calling for mild.

Frequently Asked Questions

Is Casu marzu Cheese the same as Myzithra Cheese?

No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Myzithra Cheese comes from Greece. Casu marzu Cheese is made from sheep milk; Myzithra Cheese uses goat or sheep. Aging also differs: Casu marzu Cheese is typically aged 3 months, Myzithra Cheese a few days for the fresh form.

Is Casu marzu Cheese similar to Myzithra Cheese?

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

Can I substitute Casu marzu Cheese for Myzithra Cheese?

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

Does Casu marzu Cheese taste like Myzithra Cheese?

Casu marzu Cheese reads as intense, spicy, while Myzithra Cheese is mild.

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 Myzithra Cheese made of?

Myzithra Cheese is made from goat or sheep milk (raw). It's typically aged a few days for the fresh form. It originates in Greece.

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

It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Myzithra Cheese is soft, whey.