Casu marzu Cheese vs Naboulsi Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.
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 Naboulsi Cheese?
Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.
What's the Difference Between Casu marzu Cheese and Naboulsi Cheese?
- Origin: Casu marzu Cheese (Italy), Naboulsi Cheese (Middle East and Palestine)
- Milk type: Casu marzu Cheese (sheep's milk), Naboulsi Cheese (goat's or sheep's milk)
- Texture: Casu marzu Cheese (soft, soft-ripened), Naboulsi Cheese (semi-hard, brined)
- Taste: Casu marzu Cheese (intense, spicy), Naboulsi Cheese (salty)
Side-by-Side Comparison
| Casu marzu Cheese | Naboulsi Cheese | |
|---|---|---|
| Country of Origin | Italy | Middle East And Palestine |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Nablus, Palestine |
| Milk Type | Sheep's milk | Goat's or sheep's milk |
| Milk Treatment | — | Pasteurized |
| Texture | Soft, soft-ripened | Semi-hard, brined |
| Rind | Natural | Natural |
| Aging | 3 months | — |
| Taste | Intense, spicy | Salty |
Taste Comparison: Does Casu marzu Cheese Taste Like Naboulsi Cheese?
Casu marzu Cheese reads as intense, spicy, while Naboulsi Cheese brings salty character.
Can You Substitute Casu marzu Cheese for Naboulsi Cheese?
Casu marzu Cheese can stand in for Naboulsi 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 semi-hard, brined. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Naboulsi Cheese brings salty notes.
Which Is Better, Casu marzu Cheese or Naboulsi 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 semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Naboulsi Cheese fits dishes calling for salty.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Casu marzu Cheese the same as Naboulsi Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Naboulsi Cheese comes from Middle East and Palestine. Casu marzu Cheese is made from sheep milk; Naboulsi Cheese uses goat or sheep.
Is Casu marzu Cheese similar to Naboulsi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Naboulsi Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Naboulsi Cheese?
Casu marzu Cheese reads as intense, spicy, while Naboulsi Cheese is salty.
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 Naboulsi Cheese made of?
Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.
Which should I choose, Casu marzu Cheese or Naboulsi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Naboulsi Cheese is semi-hard, brined.