Casu marzu Cheese vs Raclette du Valais Cheese

Q: Is Casu marzu Cheese the same as Raclette du Valais Cheese?

No. Casu marzu Cheese and Raclette du Valais Cheese are distinct cheeses from Italy and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Casu marzu Cheese for Raclette du Valais Cheese?

In most recipes you can swap Casu marzu Cheese for Raclette du Valais Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Casu marzu Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

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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 Raclette du Valais Cheese?

Raclette du Valais is a semi-hard cow milk cheese from the Swiss Canton of Valais, sold in wheels of about 6 kg (13 lb). It holds an AOP and is used above all for melting in the dish that shares its name.

What's the Difference Between Casu marzu Cheese and Raclette du Valais Cheese?

Origin: Casu marzu Cheese (Italy), Raclette du Valais Cheese (Switzerland)
Milk type: Casu marzu Cheese (sheep's milk), Raclette du Valais Cheese (Cow's milk, Eringer breed)
Texture: Casu marzu Cheese (soft, soft-ripened), Raclette du Valais Cheese (Semisoft, smooth)
Rind: Casu marzu Cheese (natural), Raclette du Valais Cheese (Washed)
Aging: Casu marzu Cheese (3 months), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
Taste: Casu marzu Cheese (intense, spicy), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')

Side-by-Side Comparison

	Casu marzu Cheese	Raclette du Valais Cheese
Country of Origin	Italy	Switzerland
Specific Origin	Sardinia (Italy), Southern Corsica (France)	Canton Of Valais
Milk Type	Sheep's milk	Cow's milk, Eringer breed
Milk Treatment	—	Raw
Texture	Soft, soft-ripened	Semisoft, smooth
Rind	Natural	Washed
Aging	3 months	Minimum of 3-4 months, can vary based on cheesemaker
Taste	Intense, spicy	'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'

Taste Comparison: Does Casu marzu Cheese Taste Like Raclette du Valais Cheese?

Casu marzu Cheese reads as intense, spicy, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.

Can You Substitute Casu marzu Cheese for Raclette du Valais Cheese?

Casu marzu Cheese can stand in for Raclette du Valais 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 semisoft, smooth. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.

Which Is Better, Casu marzu Cheese or Raclette du Valais 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 semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

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Frequently Asked Questions

Is Casu marzu Cheese the same as Raclette du Valais Cheese?

No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Raclette du Valais Cheese comes from Switzerland. Casu marzu Cheese is made from sheep milk; Raclette du Valais Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.

Is Casu marzu Cheese similar to Raclette du Valais Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Casu marzu Cheese for Raclette du Valais Cheese?

You can, but expect a shift in richness and milk character.

Does Casu marzu Cheese taste like Raclette du Valais Cheese?

Casu marzu Cheese reads as intense, spicy, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

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 Raclette du Valais Cheese made of?

Raclette du Valais Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum of 3-4 months, can vary based on cheesemaker. It originates in Switzerland.

Which should I choose, Casu marzu Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Raclette du Valais Cheese is semisoft, smooth.