Casu marzu Cheese vs Provolone Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
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 Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What's the Difference Between Casu marzu Cheese and Provolone Cheese?
- Milk type: Casu marzu Cheese (sheep's milk), Provolone Cheese (cow's milk)
- Texture: Casu marzu Cheese (soft, soft-ripened), Provolone Cheese (semi-hard, artisan)
- Aging: Casu marzu Cheese (3 months), Provolone Cheese (at least 4 months for piccante)
- Taste: Casu marzu Cheese (intense, spicy), Provolone Cheese (tangy)
Side-by-Side Comparison
| Casu marzu Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Campania, Italy |
| Milk Type | Sheep's milk | Cow's milk |
| Texture | Soft, soft-ripened | Semi-hard, artisan |
| Rind | Natural | — |
| Aging | 3 months | At least 4 months for piccante |
| Taste | Intense, spicy | Tangy |
Taste Comparison: Does Casu marzu Cheese Taste Like Provolone Cheese?
Casu marzu Cheese reads as intense, spicy, while Provolone Cheese brings tangy character. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Casu marzu Cheese for Provolone Cheese?
Casu marzu Cheese can stand in for Provolone 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, artisan. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Provolone Cheese brings tangy notes.
Which Is Better, Casu marzu Cheese or Provolone 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, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Casu marzu Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Casu marzu Cheese is made from sheep milk; Provolone Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, Provolone Cheese at least 4 months for piccante.
Is Casu marzu Cheese similar to Provolone Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Provolone Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Provolone Cheese?
Casu marzu Cheese reads as intense, spicy, while Provolone Cheese is tangy.
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 Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
Which should I choose, Casu marzu Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Provolone Cheese is semi-hard, artisan.