Casu marzu Cheese vs San Simón da Costa Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes and made from cow milk.
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 San Simón da Costa Cheese?
San Simón da Costa is a smoked cow's milk cheese from the Terra Chá region of Galicia, Spain. It is pressed into a pear shape, smoked over birch wood, and has held Protected Designation of Origin status since 2008.
What's the Difference Between Casu marzu Cheese and San Simón da Costa Cheese?
- Milk type: Casu marzu Cheese (sheep's milk), San Simón da Costa Cheese (cow)
- Texture: Casu marzu Cheese (soft, soft-ripened), San Simón da Costa Cheese (semi-hard and creamy, with small irregular holes)
- Rind: Casu marzu Cheese (natural), San Simón da Costa Cheese (smooth, hard, waxy, brown, 1 to 3 mm thick)
- Aging: Casu marzu Cheese (3 months), San Simón da Costa Cheese (at least 30 days ('bufón') or 45 days)
- Taste: Casu marzu Cheese (intense, spicy), San Simón da Costa Cheese (mild, slightly salty, smoky)
Side-by-Side Comparison
| Casu marzu Cheese | San Simón da Costa Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Terra Chá, Galicia, Spain |
| Milk Type | Sheep's milk | Cow |
| Milk Treatment | — | Raw or pasteurized |
| Texture | Soft, soft-ripened | Semi-hard and creamy, with small irregular holes |
| Rind | Natural | Smooth, hard, waxy, brown, 1 to 3 mm thick |
| Aging | 3 months | At least 30 days ('bufón') or 45 days |
| Taste | Intense, spicy | Mild, slightly salty, smoky |
Taste Comparison: Does Casu marzu Cheese Taste Like San Simón da Costa Cheese?
Casu marzu Cheese reads as intense, spicy, while San Simón da Costa Cheese brings mild, slightly salty, smoky character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while San Simón da Costa Cheese leans toward mild with a hint of spiciness, slightly salty, birch smoke. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than San Simón da Costa Cheese at at least 30 days ('bufón') or 45 days.
Can You Substitute Casu marzu Cheese for San Simón da Costa Cheese?
Casu marzu Cheese can stand in for San Simón da Costa 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 semi-hard and creamy, with small irregular holes. Flavor-wise, Casu marzu Cheese reads as intense, spicy while San Simón da Costa Cheese brings mild, slightly salty, smoky notes.
Which Is Better, Casu marzu Cheese or San Simón da Costa 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 semi-hard and creamy, with small irregular holes profile, San Simón da Costa Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while San Simón da Costa Cheese fits dishes calling for mild, slightly salty, smoky.
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Frequently Asked Questions
Is Casu marzu Cheese the same as San Simón da Costa Cheese?
No, they're distinct cheeses. Casu marzu Cheese is made from sheep milk; San Simón da Costa Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, San Simón da Costa Cheese at least 30 days ('bufón') or 45 days.
Is Casu marzu Cheese similar to San Simón da Costa Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for San Simón da Costa Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like San Simón da Costa Cheese?
Casu marzu Cheese reads as intense, spicy, while San Simón da Costa Cheese is mild, slightly salty, smoky.
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 San Simón da Costa Cheese made of?
San Simón da Costa Cheese is made from cow milk (raw or pasteurized), using animal rennet. It's typically aged at least 30 days ('bufón') or 45 days.
Which should I choose, Casu marzu Cheese or San Simón da Costa Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes.