Casu marzu Cheese vs Swaledale Cheese
Casu marzu Cheese
Swaledale Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Swaledale Cheese is moist, medium firm and made from cow, goat, or sheep milk, originating in England.
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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 Cheese?
Swaledale is a full fat hard cheese from Richmond in Swaledale, North Yorkshire, made with unpasteurised cow, sheep or goat milk. It is known for its moist medium firm texture and a rind of grey-blue mould or natural wax.
What's the Difference Between Casu marzu Cheese and Swaledale Cheese?
- Origin: Casu marzu Cheese (Italy), Swaledale Cheese (England)
- Milk type: Casu marzu Cheese (sheep's milk), Swaledale Cheese (cow, sheep, goat)
- Texture: Casu marzu Cheese (soft, soft-ripened), Swaledale Cheese (moist, medium firm)
- Rind: Casu marzu Cheese (natural), Swaledale Cheese (grey-blue mould or natural wax)
- Aging: Casu marzu Cheese (3 months), Swaledale Cheese (3 to 4 weeks)
Side-by-Side Comparison
| Casu marzu Cheese | Swaledale Cheese | |
|---|---|---|
| Country of Origin | Italy | England |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Swaledale, North Yorkshire |
| Milk Type | Sheep's milk | Cow, sheep, goat |
| Milk Treatment | — | Raw |
| Texture | Soft, soft-ripened | Moist, medium firm |
| Rind | Natural | Grey-blue mould or natural wax |
| Aging | 3 months | 3 to 4 weeks |
| Taste | Intense, spicy | — |
Taste Comparison: Does Casu marzu Cheese Taste Like Swaledale Cheese?
Their flavor profiles are distinct. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Swaledale Cheese leans toward fresh and bracken-like, with a sweet caramel undertone from ewes' milk. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Swaledale Cheese at 3 to 4 weeks.
Can You Substitute Casu marzu Cheese for Swaledale Cheese?
Casu marzu Cheese can stand in for Swaledale 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 moist, medium firm.
Which Is Better, Casu marzu Cheese or Swaledale 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, medium firm profile, Swaledale Cheese is the better fit.
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Frequently Asked Questions
Is Casu marzu Cheese the same as Swaledale Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Swaledale Cheese comes from England. Casu marzu Cheese is made from sheep milk; Swaledale Cheese uses cow, goat, or sheep. Aging also differs: Casu marzu Cheese is typically aged 3 months, Swaledale Cheese 3 to 4 weeks.
Is Casu marzu Cheese similar to Swaledale Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Swaledale Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Swaledale 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 Cheese made of?
Swaledale Cheese is made from cow, goat, or sheep milk (raw), using rennet added after culturing rennet. It's typically aged 3 to 4 weeks. It originates in England.
Which should I choose, Casu marzu Cheese or Swaledale Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Swaledale Cheese is moist, medium firm.