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 traditional cheese from Sardinia, Italy, also found in Southern Corsica, France. Made from sheep's milk, this cheese is known for its soft, soft-ripened texture and natural rind. What sets Casu marzu apart is its fermentation process, which involves the introduction of cheese fly larvae. This process results in a strong, tangy flavor with a creamy consistency. Often considered a delicacy, it is typically enjoyed with Sardinian flatbread and a glass of robust red wine. Due to its unique production method, it is not commercially available and is often found in local markets or made by artisans.
What Is Reblochon Cheese?
Reblochon is a soft washed-rind and smear-ripened French cheese from the Alps region of Savoy. The cheese has a creamy, nutty taste under its orange-colored rind. It was traditionally made using the second milking of cows, which produces a richer milk. Reblochon is famously used in the dish "tartiflette," a gratin made with potatoes, bacon, and onions.
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)
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 to 4 months |
| Taste | — | Creamy, nutty |
Taste Comparison: Does Casu marzu Cheese Taste Like Reblochon Cheese?
Their flavor profiles are distinct.
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.
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.
Which is your favorite?
One click, anonymous. See what others chose.
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.
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?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Casu marzu Cheese made of?
Casu marzu Cheese is made from sheep milk. 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.