Casu marzu Cheese vs Requeson
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Requeson is fresh soft, whey and made from cow, goat, or sheep milk, originating in Brazil and 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 Requeson?
Requeson, better known as requeijão, is a whey cheese made in Portugal and Brazil. It is close to ricotta and turns up in cheese spreads and in pastries such as queijada.
What's the Difference Between Casu marzu Cheese and Requeson?
- Origin: Casu marzu Cheese (Italy), Requeson (Brazil and Portugal)
- Milk type: Casu marzu Cheese (sheep's milk), Requeson (cow's, goat's or sheep's milk)
- Texture: Casu marzu Cheese (soft, soft-ripened), Requeson (fresh soft, whey)
- Rind: Casu marzu Cheese (natural), Requeson (rindless)
- Taste: Casu marzu Cheese (intense, spicy), Requeson (salty, strong)
Side-by-Side Comparison
| Casu marzu Cheese | Requeson | |
|---|---|---|
| Country of Origin | Italy | Brazil And Portugal |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Portugal And Brazil |
| Milk Type | Sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | — | Pasteurized or unpasteurized |
| Texture | Soft, soft-ripened | Fresh soft, whey |
| Rind | Natural | Rindless |
| Aging | 3 months | — |
| Taste | Intense, spicy | Salty, strong |
Taste Comparison: Does Casu marzu Cheese Taste Like Requeson?
Casu marzu Cheese reads as intense, spicy, while Requeson brings salty, strong character.
Can You Substitute Casu marzu Cheese for Requeson?
Casu marzu Cheese can stand in for Requeson 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 fresh soft, whey. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Requeson brings salty, strong notes.
Which Is Better, Casu marzu Cheese or Requeson?
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 fresh soft, whey profile, Requeson is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Requeson fits dishes calling for salty, strong.
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Frequently Asked Questions
Is Casu marzu Cheese the same as Requeson?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Requeson comes from Brazil and Portugal. Casu marzu Cheese is made from sheep milk; Requeson uses cow, goat, or sheep.
Is Casu marzu Cheese similar to Requeson?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Requeson?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Requeson?
Casu marzu Cheese reads as intense, spicy, while Requeson is salty, strong.
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 Requeson made of?
Requeson is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in Brazil and Portugal.
Which should I choose, Casu marzu Cheese or Requeson?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Requeson is fresh soft, whey.