Casu marzu Cheese vs Swaledale Ewes' Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Swaledale Ewes' Cheese is hard, firm, crumbly and made from sheep 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 Swaledale Ewes' Cheese?
Swaledale Ewes Cheese is a full-fat hard cheese made from ewe’s milk in Swaledale, North Yorkshire. It has a cylindrical shape, a firm and crumbly texture, and a natural white color. The cheese is either coated in a greenish-blue-grey mold or sealed with black wax. Made entirely by hand, the traditional production process includes pressing, brining for 24 hours, and a maturation period of 3 to 4 weeks. The cheese has been produced in the region for centuries using a closely guarded recipe passed down through generations. The distinct flavor is influenced by the local pastures, which provide a unique mix of herbs and grasses for the sheep.
What's the Difference Between Casu marzu Cheese and Swaledale Ewes' Cheese?
- Texture: Casu marzu Cheese (soft, soft-ripened), Swaledale Ewes' Cheese (Hard, firm, crumbly)
- Rind: Casu marzu Cheese (natural), Swaledale Ewes' Cheese (Greenish-blue-grey mold or black wax coating)
- Aging: Casu marzu Cheese (3 months), Swaledale Ewes' Cheese (3 to 4 weeks)
Side-by-Side Comparison
| Casu marzu Cheese | Swaledale Ewes' Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Swaledale, North Yorkshire |
| Milk Type | Sheep's milk | Sheep |
| Texture | Soft, soft-ripened | Hard, firm, crumbly |
| Rind | Natural | Greenish-blue-grey mold or black wax coating |
| Aging | 3 months | 3 to 4 weeks |
| Taste | Intense, spicy | — |
Taste Comparison: Does Casu marzu Cheese Taste Like Swaledale Ewes' Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Swaledale Ewes' Cheese at 3 to 4 weeks.
Can You Substitute Casu marzu Cheese for Swaledale Ewes' Cheese?
In most recipes, Casu marzu Cheese and Swaledale Ewes' 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 hard, firm, crumbly.
Which Is Better, Casu marzu Cheese or Swaledale Ewes' 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 hard, firm, crumbly profile, Swaledale Ewes' Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Casu marzu Cheese the same as Swaledale Ewes' Cheese?
No, they're distinct cheeses. Aging also differs: Casu marzu Cheese is typically aged 3 months, Swaledale Ewes' Cheese 3 to 4 weeks.
Is Casu marzu Cheese similar to Swaledale Ewes' Cheese?
Somewhat. They share a sheep-milk base but diverge in texture and flavor.
Can I substitute Casu marzu Cheese for Swaledale Ewes' Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Casu marzu Cheese taste like Swaledale Ewes' 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's typically aged 3 months. It originates in Italy.
What is Swaledale Ewes' Cheese made of?
Swaledale Ewes' Cheese is made from sheep milk. It's typically aged 3 to 4 weeks.
Which should I choose, Casu marzu Cheese or Swaledale Ewes' Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Swaledale Ewes' Cheese is hard, firm, crumbly.