Casu marzu Cheese vs Pecorino delle Balze Volterrane Cheese

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes and made from sheep milk.

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 Pecorino delle Balze Volterrane Cheese?

Pecorino delle Balze Volterrane is a cheese from Italy, specifically produced in the province of Pisa. It is made from raw, whole sheep's milk and uses vegetable rennet derived from wild cardoon or artichoke inflorescences. The cheese is available in four types based on maturation: fresh, semi-mature, mature, and extra-mature. The cheese has a cylindrical shape with a rind that ranges from pale straw yellow to deep yellow, and it can be coated in olive oil and ash. It has a compact texture with a flavor that is initially mild, with scents of milk and flowers, and a slightly spicy aftertaste. The cheese is known for its aroma reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.

What's the Difference Between Casu marzu Cheese and Pecorino delle Balze Volterrane Cheese?

• Texture: Casu marzu Cheese (soft, soft-ripened), Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes)
• Rind: Casu marzu Cheese (natural), Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash)
• Aging: Casu marzu Cheese (3 months), Pecorino delle Balze Volterrane Cheese (Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months))
• Taste: Casu marzu Cheese (intense, spicy), Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste)

Side-by-Side Comparison

Taste Comparison: Does Casu marzu Cheese Taste Like Pecorino delle Balze Volterrane Cheese?

Casu marzu Cheese reads as intense, spicy, while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Pecorino delle Balze Volterrane Cheese leans toward scents of milk, flowers, and a note of cardoon; fresh green echoes; tastiness and a slightly astringent quality in mature and extra-mature cheeses. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Pecorino delle Balze Volterrane Cheese at fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).

Can You Substitute Casu marzu Cheese for Pecorino delle Balze Volterrane Cheese?

In most recipes, Casu marzu Cheese and Pecorino delle Balze Volterrane Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect soft, soft-ripened bite and body where the recipe calls for compact structure with negligible friability, possibly with some holes. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste notes.

Which Is Better, Casu marzu Cheese or Pecorino delle Balze Volterrane 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 compact structure with negligible friability, possibly with some holes profile, Pecorino delle Balze Volterrane Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Pecorino delle Balze Volterrane Cheese fits dishes calling for initially mild with scents of milk and flowers, slightly spicy aftertaste.

Frequently Asked Questions

Is Casu marzu Cheese the same as Pecorino delle Balze Volterrane Cheese?

No, they're distinct cheeses. Aging also differs: Casu marzu Cheese is typically aged 3 months, Pecorino delle Balze Volterrane Cheese fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).

Is Casu marzu Cheese similar to Pecorino delle Balze Volterrane Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Casu marzu Cheese for Pecorino delle Balze Volterrane Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Casu marzu Cheese taste like Pecorino delle Balze Volterrane Cheese?

Casu marzu Cheese reads as intense, spicy, while Pecorino delle Balze Volterrane Cheese is initially mild with scents of milk and flowers, slightly spicy aftertaste.

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 Pecorino delle Balze Volterrane Cheese made of?

Pecorino delle Balze Volterrane Cheese is made from sheep milk (raw), using vegetable rennet from wild cardoon or artichoke inflorescences rennet. It's typically aged fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).

Which should I choose, Casu marzu Cheese or Pecorino delle Balze Volterrane Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes.