Casu marzu Cheese vs Roquefort Cheese

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

What's the Difference Between Casu marzu Cheese and Roquefort Cheese?

• Origin: Casu marzu Cheese (Italy), Roquefort Cheese (France)
• Texture: Casu marzu Cheese (soft, soft-ripened), Roquefort Cheese (Moist, very creamy)
• Rind: Casu marzu Cheese (natural), Roquefort Cheese (none)
• Aging: Casu marzu Cheese (3 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Casu marzu Cheese (intense, spicy), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Casu marzu Cheese Taste Like Roquefort Cheese?

Casu marzu Cheese reads as intense, spicy, while Roquefort Cheese brings mild to strong character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Casu marzu Cheese for Roquefort Cheese?

In most recipes, Casu marzu Cheese and Roquefort Cheese can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect soft, soft-ripened bite and body where the recipe calls for moist, very creamy. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Roquefort Cheese brings mild to strong notes.

Which Is Better, Casu marzu Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Casu marzu Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Roquefort Cheese comes from France. Aging also differs: Casu marzu Cheese is typically aged 3 months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Casu marzu Cheese similar to Roquefort Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Casu marzu Cheese for Roquefort Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Casu marzu Cheese taste like Roquefort Cheese?

Casu marzu Cheese reads as intense, spicy, while Roquefort Cheese is mild to 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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Casu marzu Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Roquefort Cheese is moist, very creamy.