Casu marzu Cheese vs Torta del Casar Cheese

Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Torta del Casar Cheese is very soft and spreadable and made from sheep milk, originating in Spain.

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 Torta del Casar Cheese?

Torta del Casar is a sheep's milk cheese from Extremadura, Spain, curdled with cardoon thistle rather than animal rennet. Aged at least sixty days, it goes creamy in the center, so it is eaten by slicing off the top and scooping out the inside.

What's the Difference Between Casu marzu Cheese and Torta del Casar Cheese?

• Origin: Casu marzu Cheese (Italy), Torta del Casar Cheese (Spain)
• Texture: Casu marzu Cheese (soft, soft-ripened), Torta del Casar Cheese (Very soft and spreadable)
• Rind: Casu marzu Cheese (natural), Torta del Casar Cheese (Dry but slightly sticky)
• Aging: Casu marzu Cheese (3 months), Torta del Casar Cheese (About two months)
• Taste: Casu marzu Cheese (intense, spicy), Torta del Casar Cheese (Rich, slightly bitter)

Side-by-Side Comparison

Taste Comparison: Does Casu marzu Cheese Taste Like Torta del Casar Cheese?

Casu marzu Cheese reads as intense, spicy, while Torta del Casar Cheese brings rich, slightly bitter character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Torta del Casar Cheese leans toward influenced by the use of cardoon flower for coagulation. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Torta del Casar Cheese at about two months.

Can You Substitute Casu marzu Cheese for Torta del Casar Cheese?

In most recipes, Casu marzu Cheese and Torta del Casar 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 very soft and spreadable. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Torta del Casar Cheese brings rich, slightly bitter notes.

Which Is Better, Casu marzu Cheese or Torta del Casar 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 very soft and spreadable profile, Torta del Casar Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Torta del Casar Cheese fits dishes calling for rich, slightly bitter.

Frequently Asked Questions

Is Casu marzu Cheese the same as Torta del Casar Cheese?

No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Torta del Casar Cheese comes from Spain. Aging also differs: Casu marzu Cheese is typically aged 3 months, Torta del Casar Cheese about two months.

Is Casu marzu Cheese similar to Torta del Casar Cheese?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Casu marzu Cheese for Torta del Casar Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Casu marzu Cheese taste like Torta del Casar Cheese?

Casu marzu Cheese reads as intense, spicy, while Torta del Casar Cheese is rich, slightly bitter.

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 Torta del Casar Cheese made of?

Torta del Casar Cheese is made from sheep milk (unpasteurized), using cardoon flower (cynara cardunculus) rennet. It's typically aged about two months. It originates in Spain.

Which should I choose, Casu marzu Cheese or Torta del Casar Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Torta del Casar Cheese is very soft and spreadable.