Casu marzu Cheese vs Saint-Nectaire Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Saint-Nectaire Cheese is soft and tender and made from cow 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 Saint-Nectaire Cheese?
Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.
What's the Difference Between Casu marzu Cheese and Saint-Nectaire Cheese?
- Origin: Casu marzu Cheese (Italy), Saint-Nectaire Cheese (France)
- Milk type: Casu marzu Cheese (sheep's milk), Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers))
- Texture: Casu marzu Cheese (soft, soft-ripened), Saint-Nectaire Cheese (Soft and tender)
- Rind: Casu marzu Cheese (natural), Saint-Nectaire Cheese (Washed-rind)
- Aging: Casu marzu Cheese (3 months), Saint-Nectaire Cheese (At least twenty-eight days)
- Taste: Casu marzu Cheese (intense, spicy), Saint-Nectaire Cheese (Delicate hazelnut)
Side-by-Side Comparison
| Casu marzu Cheese | Saint-Nectaire Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Massif Du Sancy, Auvergne |
| Milk Type | Sheep's milk | Cow’s milk (Holstein, Montbéliarde, sometimes Salers) |
| Milk Treatment | — | Raw for fermier, pasteurized for laitier |
| Texture | Soft, soft-ripened | Soft and tender |
| Rind | Natural | Washed-rind |
| Aging | 3 months | At least twenty-eight days |
| Taste | Intense, spicy | Delicate hazelnut |
Taste Comparison: Does Casu marzu Cheese Taste Like Saint-Nectaire Cheese?
Casu marzu Cheese reads as intense, spicy, while Saint-Nectaire Cheese brings delicate hazelnut character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Saint-Nectaire Cheese leans toward nutty. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Saint-Nectaire Cheese at at least twenty-eight days.
Can You Substitute Casu marzu Cheese for Saint-Nectaire Cheese?
Casu marzu Cheese can stand in for Saint-Nectaire 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 and tender. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Saint-Nectaire Cheese brings delicate hazelnut notes.
Which Is Better, Casu marzu Cheese or Saint-Nectaire 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 and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.
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Frequently Asked Questions
Is Casu marzu Cheese the same as Saint-Nectaire Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Saint-Nectaire Cheese comes from France. Casu marzu Cheese is made from sheep milk; Saint-Nectaire Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, Saint-Nectaire Cheese at least twenty-eight days.
Is Casu marzu Cheese similar to Saint-Nectaire Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Saint-Nectaire Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Saint-Nectaire Cheese?
Casu marzu Cheese reads as intense, spicy, while Saint-Nectaire Cheese is delicate hazelnut.
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 Saint-Nectaire Cheese made of?
Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.
Which should I choose, Casu marzu Cheese or Saint-Nectaire Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Saint-Nectaire Cheese is soft and tender.