Casu marzu Cheese vs Pule Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Casu marzu Cheese and Pule Cheese?
- Origin: Casu marzu Cheese (Italy), Pule Cheese (Serbia)
- Milk type: Casu marzu Cheese (sheep's milk), Pule Cheese (donkey's milk)
- Texture: Casu marzu Cheese (soft, soft-ripened), Pule Cheese (artisan)
- Taste: Casu marzu Cheese (intense, spicy), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Casu marzu Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | Italy | Serbia |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Zasavica |
| Milk Type | Sheep's milk | Donkey's milk |
| Texture | Soft, soft-ripened | Artisan |
| Rind | Natural | — |
| Aging | 3 months | — |
| Taste | Intense, spicy | Nutty and earthy |
Taste Comparison: Does Casu marzu Cheese Taste Like Pule Cheese?
Casu marzu Cheese reads as intense, spicy, while Pule Cheese brings nutty and earthy character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Casu marzu Cheese for Pule Cheese?
Casu marzu Cheese can stand in for Pule 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 artisan. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Pule Cheese brings nutty and earthy notes.
Which Is Better, Casu marzu Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is Casu marzu Cheese the same as Pule Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Pule Cheese comes from Serbia.
Is Casu marzu Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Casu marzu Cheese taste like Pule Cheese?
Casu marzu Cheese reads as intense, spicy, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Casu marzu Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Pule Cheese is artisan.