Casu marzu Cheese vs Pljevlja Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Pljevlja Cheese is soft to semihard and made from cow or sheep milk, originating in Montenegro.
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 Pljevlja Cheese?
Pljevlja is a traditional cheese from the northern region of Montenegro, made from cow's milk. It has a rich, creamy texture and a strong, salty flavor. Often served as part of a mezze platter, Pljevlja cheese is enjoyed with bread, olives, and sometimes drizzled with honey for a balance of flavors.
What's the Difference Between Casu marzu Cheese and Pljevlja Cheese?
- Origin: Casu marzu Cheese (Italy), Pljevlja Cheese (Montenegro)
- Milk type: Casu marzu Cheese (sheep's milk), Pljevlja Cheese (Sheep’s milk, cow’s milk, mixed)
- Texture: Casu marzu Cheese (soft, soft-ripened), Pljevlja Cheese (Soft to semihard)
- Aging: Casu marzu Cheese (3 months), Pljevlja Cheese (4 to 8 weeks)
Side-by-Side Comparison
| Casu marzu Cheese | Pljevlja Cheese | |
|---|---|---|
| Country of Origin | Italy | Montenegro |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Northern Montenegro, Municipality Of Pljevlja |
| Milk Type | Sheep's milk | Sheep’s milk, cow’s milk, mixed |
| Texture | Soft, soft-ripened | Soft to semihard |
| Rind | Natural | — |
| Aging | 3 months | 4 to 8 weeks |
| Taste | Intense, spicy | — |
Taste Comparison: Does Casu marzu Cheese Taste Like Pljevlja Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Pljevlja Cheese at 4 to 8 weeks.
Can You Substitute Casu marzu Cheese for Pljevlja Cheese?
Casu marzu Cheese can stand in for Pljevlja 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 to semihard.
Which Is Better, Casu marzu Cheese or Pljevlja 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 to semihard profile, Pljevlja Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Casu marzu Cheese the same as Pljevlja Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Pljevlja Cheese comes from Montenegro. Casu marzu Cheese is made from sheep milk; Pljevlja Cheese uses cow or sheep. Aging also differs: Casu marzu Cheese is typically aged 3 months, Pljevlja Cheese 4 to 8 weeks.
Is Casu marzu Cheese similar to Pljevlja Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Pljevlja Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Pljevlja Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Pljevlja Cheese made of?
Pljevlja Cheese is made from cow or sheep milk, using traditional, industrial rennet. It's typically aged 4 to 8 weeks. It originates in Montenegro.
Which should I choose, Casu marzu Cheese or Pljevlja Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Pljevlja Cheese is soft to semihard.