Casu marzu Cheese vs Stilton Cheese

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Stilton Cheese is semi-soft, crumbly, blue-veined and made from cow milk, originating in England.

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 Stilton Cheese?

Stilton is an English cheese made in Derbyshire, Leicestershire and Nottinghamshire, in a blue version and a white one. The blue kind gets its veins from Penicillium roqueforti. Both hold PDO status, so no cheese made elsewhere can use the name.

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

• Origin: Casu marzu Cheese (Italy), Stilton Cheese (England)
• Milk type: Casu marzu Cheese (Sheep's milk), Stilton Cheese (Cow's milk)
• Texture: Casu marzu Cheese (Soft, soft-ripened), Stilton Cheese (Semi-soft, crumbly, blue-veined)
• Aging: Casu marzu Cheese (3 months), Stilton Cheese (9 to 12 weeks)
• Taste: Casu marzu Cheese (intense, spicy), Stilton Cheese (spicy, strong)

Side-by-Side Comparison

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

Casu marzu Cheese reads as intense, spicy, while Stilton Cheese brings spicy, strong character. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Stilton Cheese at 9 to 12 weeks.

Can You Substitute Casu marzu Cheese for Stilton Cheese?

Casu marzu Cheese can stand in for Stilton 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-soft, crumbly, blue-veined. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Stilton Cheese brings spicy, strong notes.

Which Is Better, Casu marzu Cheese or Stilton 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-soft, crumbly, blue-veined profile, Stilton Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Stilton Cheese fits dishes calling for spicy, strong.

Frequently Asked Questions

Is Casu marzu Cheese the same as Stilton Cheese?

No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Stilton Cheese comes from England. Casu marzu Cheese is made from sheep milk; Stilton Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, Stilton Cheese 9 to 12 weeks.

Is Casu marzu Cheese similar to Stilton Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Casu marzu Cheese for Stilton Cheese?

You can, but expect a shift in richness and milk character.

Does Casu marzu Cheese taste like Stilton Cheese?

Casu marzu Cheese reads as intense, spicy, while Stilton Cheese is spicy, 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 Stilton Cheese made of?

Stilton Cheese is made from cow milk (pasteurized). It's typically aged 9 to 12 weeks. It originates in England.

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

It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Stilton Cheese is semi-soft, crumbly, blue-veined.