Casu marzu Cheese vs Rabacal Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.
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 Rabacal Cheese?
Rabaçal is a Portuguese sheep's and goat's milk cheese from the village of Rabaçal in the Coimbra district, protected as a DOP since 1996. It is sold mainly as a hard cheese with a delicate, balanced taste that sharpens as it ages.
What's the Difference Between Casu marzu Cheese and Rabacal Cheese?
- Origin: Casu marzu Cheese (Italy), Rabacal Cheese (Portugal)
- Milk type: Casu marzu Cheese (sheep's milk), Rabacal Cheese (goat's and sheep's milk)
- Texture: Casu marzu Cheese (soft, soft-ripened), Rabacal Cheese (semi-hard, artisan)
- Rind: Casu marzu Cheese (natural), Rabacal Cheese (smooth, dry to slightly oily)
- Taste: Casu marzu Cheese (intense, spicy), Rabacal Cheese (smooth)
Side-by-Side Comparison
| Casu marzu Cheese | Rabacal Cheese | |
|---|---|---|
| Country of Origin | Italy | Portugal |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Rabaçal, Coimbra District, Portugal |
| Milk Type | Sheep's milk | Goat's and sheep's milk |
| Texture | Soft, soft-ripened | Semi-hard, artisan |
| Rind | Natural | Smooth, dry to slightly oily |
| Aging | 3 months | — |
| Taste | Intense, spicy | Smooth |
Taste Comparison: Does Casu marzu Cheese Taste Like Rabacal Cheese?
Casu marzu Cheese reads as intense, spicy, while Rabacal Cheese brings smooth character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.
Can You Substitute Casu marzu Cheese for Rabacal Cheese?
Casu marzu Cheese can stand in for Rabacal 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 Rabacal Cheese brings smooth notes.
Which Is Better, Casu marzu Cheese or Rabacal 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, Rabacal Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Rabacal Cheese fits dishes calling for smooth.
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Frequently Asked Questions
Is Casu marzu Cheese the same as Rabacal Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Rabacal Cheese comes from Portugal. Casu marzu Cheese is made from sheep milk; Rabacal Cheese uses goat and sheep.
Is Casu marzu Cheese similar to Rabacal Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Rabacal Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Rabacal Cheese?
Casu marzu Cheese reads as intense, spicy, while Rabacal Cheese is smooth.
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 Rabacal Cheese made of?
Rabacal Cheese is made from goat and sheep milk, using animal rennet. It originates in Portugal.
Which should I choose, Casu marzu Cheese or Rabacal Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Rabacal Cheese is semi-hard, artisan.