Casu marzu Cheese vs Reblochon Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Casu marzu Cheese and Reblochon Cheese?
- Origin: Casu marzu Cheese (Italy), Reblochon Cheese (France)
- Milk type: Casu marzu Cheese (sheep's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Casu marzu Cheese (soft, soft-ripened), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Casu marzu Cheese (natural), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Casu marzu Cheese (3 months), Reblochon Cheese (3 to 4 months)
- Taste: Casu marzu Cheese (intense, spicy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Casu marzu Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Haute-Savoie And Savoie |
| Milk Type | Sheep's milk | Raw whole cow’s milk |
| Milk Treatment | — | Raw |
| Texture | Soft, soft-ripened | Ivory-colored, creamy and supple |
| Rind | Natural | Yellow-orange covered with a thin white mold |
| Aging | 3 months | 3 to 4 months |
| Taste | Intense, spicy | Creamy, nutty |
Taste Comparison: Does Casu marzu Cheese Taste Like Reblochon Cheese?
Casu marzu Cheese reads as intense, spicy, while Reblochon Cheese brings creamy, nutty character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Casu marzu Cheese for Reblochon Cheese?
Casu marzu Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Casu marzu Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Casu marzu Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Reblochon Cheese comes from France. Casu marzu Cheese is made from sheep milk; Reblochon Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, Reblochon Cheese 3 to 4 months.
Is Casu marzu Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Reblochon Cheese?
Casu marzu Cheese reads as intense, spicy, while Reblochon Cheese is creamy, nutty.
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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Casu marzu Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Reblochon Cheese is ivory-colored, creamy and supple.