Casu marzu Cheese vs Tomme Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.
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 Tomme Cheese?
Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.
What's the Difference Between Casu marzu Cheese and Tomme Cheese?
- Origin: Casu marzu Cheese (Italy), Tomme Cheese (France and Switzerland)
- Milk type: Casu marzu Cheese (sheep's milk), Tomme Cheese (cow's, goat's or sheep's milk)
- Texture: Casu marzu Cheese (soft, soft-ripened), Tomme Cheese (Creamy, pliable)
- Rind: Casu marzu Cheese (natural), Tomme Cheese (Grayish natural)
- Taste: Casu marzu Cheese (intense, spicy), Tomme Cheese (Varied)
Side-by-Side Comparison
| Casu marzu Cheese | Tomme Cheese | |
|---|---|---|
| Country of Origin | Italy | France And Switzerland |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | France, Switzerland, United States |
| Milk Type | Sheep's milk | Cow's, goat's or sheep's milk |
| Milk Treatment | — | Pasteurized or unpasteurized |
| Texture | Soft, soft-ripened | Creamy, pliable |
| Rind | Natural | Grayish natural |
| Aging | 3 months | — |
| Taste | Intense, spicy | Varied |
Taste Comparison: Does Casu marzu Cheese Taste Like Tomme Cheese?
Casu marzu Cheese reads as intense, spicy, while Tomme Cheese brings varied character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.
Can You Substitute Casu marzu Cheese for Tomme Cheese?
Casu marzu Cheese can stand in for Tomme 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 creamy, pliable. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Tomme Cheese brings varied notes.
Which Is Better, Casu marzu Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Tomme Cheese fits dishes calling for varied.
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Frequently Asked Questions
Is Casu marzu Cheese the same as Tomme Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Tomme Cheese comes from France and Switzerland. Casu marzu Cheese is made from sheep milk; Tomme Cheese uses cow, goat, or sheep.
Is Casu marzu Cheese similar to Tomme Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Tomme Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Tomme Cheese?
Casu marzu Cheese reads as intense, spicy, while Tomme Cheese is varied.
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 Tomme Cheese made of?
Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.
Which should I choose, Casu marzu Cheese or Tomme Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Tomme Cheese is creamy, pliable.