Casu marzu Cheese vs Robiola di Roccaverano Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from cow, goat, and sheep milk, originating in Italy.
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 Robiola di Roccaverano Cheese?
Robiola di Roccaverano is a PDO cheese from Piedmont, specifically the Roccaverano area, made exclusively from goat's milk or a blend including cow's and sheep's milk. It has a creamy texture and a fresh, mildly acidic flavor, and can be enjoyed either fresh or aged, with the latter having a stronger flavor.
What's the Difference Between Casu marzu Cheese and Robiola di Roccaverano Cheese?
- Milk type: Casu marzu Cheese (sheep's milk), Robiola di Roccaverano Cheese (Goat's milk, or goat's and ewe's/cow's milk)
- Texture: Casu marzu Cheese (soft, soft-ripened), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
- Rind: Casu marzu Cheese (natural), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
Side-by-Side Comparison
| Casu marzu Cheese | Robiola di Roccaverano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Province Of Asti And Alessandria, Piedmont |
| Milk Type | Sheep's milk | Goat's milk, or goat's and ewe's/cow's milk |
| Texture | Soft, soft-ripened | Soft, rubbery, soluble; Crumbly (for affinato) |
| Rind | Natural | Thin with molds (for affinato) |
| Aging | — | Fresco: 4-10 days; Affinato: After 11 days |
| Taste | — | Acidic, savory |
Taste Comparison: Does Casu marzu Cheese Taste Like Robiola di Roccaverano Cheese?
Their flavor profiles are distinct.
Can You Substitute Casu marzu Cheese for Robiola di Roccaverano Cheese?
Casu marzu Cheese can stand in for Robiola di Roccaverano 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 soft, rubbery, soluble; crumbly (for affinato).
Which Is Better, Casu marzu Cheese or Robiola di Roccaverano 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 soft, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Casu marzu Cheese the same as Robiola di Roccaverano Cheese?
No, they're distinct cheeses. Casu marzu Cheese is made from sheep milk; Robiola di Roccaverano Cheese uses cow, goat, and sheep.
Is Casu marzu Cheese similar to Robiola di Roccaverano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Robiola di Roccaverano Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Robiola di Roccaverano 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 Robiola di Roccaverano Cheese made of?
Robiola di Roccaverano Cheese is made from cow, goat, and sheep milk. It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.
Which should I choose, Casu marzu Cheese or Robiola di Roccaverano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).