Casu marzu Cheese vs Red Leicester Cheese

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly and made from cow milk, originating in United Kingdom.

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 Red Leicester Cheese?

Red Leicester is an English cow's milk cheese from Leicestershire, close to Cheddar but crumblier. Annatto gives it its orange colour, and four to nine months of ageing takes it from mild and mellow to tangy and slightly nutty.

What's the Difference Between Casu marzu Cheese and Red Leicester Cheese?

• Origin: Casu marzu Cheese (Italy), Red Leicester Cheese (United Kingdom)
• Milk type: Casu marzu Cheese (sheep's milk), Red Leicester Cheese (cow's milk)
• Texture: Casu marzu Cheese (soft, soft-ripened), Red Leicester Cheese (Hard, similar to Cheddar but more moist, crumbly)
• Rind: Casu marzu Cheese (natural), Red Leicester Cheese (Clothbound (Sparkenhoe Farm), Plastic (industrial))
• Aging: Casu marzu Cheese (3 months), Red Leicester Cheese (6 months (traditional), varies for industrial)
• Taste: Casu marzu Cheese (intense, spicy), Red Leicester Cheese (caramel, sweet)

Side-by-Side Comparison

Taste Comparison: Does Casu marzu Cheese Taste Like Red Leicester Cheese?

Casu marzu Cheese reads as intense, spicy, while Red Leicester Cheese brings caramel, sweet character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Red Leicester Cheese leans toward mild and mellow when young, stronger and tangier with age, slightly nutty with a sweet aftertaste. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Red Leicester Cheese at 6 months (traditional), varies for industrial.

Can You Substitute Casu marzu Cheese for Red Leicester Cheese?

Casu marzu Cheese can stand in for Red Leicester 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 hard, similar to cheddar but more moist, crumbly. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Red Leicester Cheese brings caramel, sweet notes.

Which Is Better, Casu marzu Cheese or Red Leicester 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 hard, similar to cheddar but more moist, crumbly profile, Red Leicester Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Red Leicester Cheese fits dishes calling for caramel, sweet.

Frequently Asked Questions

Is Casu marzu Cheese the same as Red Leicester Cheese?

No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Red Leicester Cheese comes from United Kingdom. Casu marzu Cheese is made from sheep milk; Red Leicester Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, Red Leicester Cheese 6 months (traditional), varies for industrial.

Is Casu marzu Cheese similar to Red Leicester Cheese?

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

Can I substitute Casu marzu Cheese for Red Leicester Cheese?

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

Does Casu marzu Cheese taste like Red Leicester Cheese?

Casu marzu Cheese reads as intense, spicy, while Red Leicester Cheese is caramel, sweet.

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 Red Leicester Cheese made of?

Red Leicester Cheese is made from cow milk (unpasteurized (sparkenhoe farm), pasteurized (others)), using animal rennet. It's typically aged 6 months (traditional), varies for industrial. It originates in United Kingdom.

Which should I choose, Casu marzu Cheese or Red Leicester Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Red Leicester Cheese is hard, similar to cheddar but more moist, crumbly.