Casu marzu Cheese vs Vacherin Mont-d'Or Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Vacherin Mont-d'Or Cheese is soft and made from cow milk, originating in 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 Vacherin Mont-d'Or Cheese?
Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and eaten like fondue.
What's the Difference Between Casu marzu Cheese and Vacherin Mont-d'Or Cheese?
- Origin: Casu marzu Cheese (Italy), Vacherin Mont-d'Or Cheese (Switzerland)
- Milk type: Casu marzu Cheese (sheep's milk), Vacherin Mont-d'Or Cheese (cow)
- Texture: Casu marzu Cheese (soft, soft-ripened), Vacherin Mont-d'Or Cheese (soft)
- Rind: Casu marzu Cheese (natural), Vacherin Mont-d'Or Cheese (washed rind)
- Aging: Casu marzu Cheese (3 months), Vacherin Mont-d'Or Cheese (at least 2 weeks)
Side-by-Side Comparison
| Casu marzu Cheese | Vacherin Mont-d'Or Cheese | |
|---|---|---|
| Country of Origin | Italy | Switzerland |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Jura Region, Switzerland And France |
| Milk Type | Sheep's milk | Cow |
| Milk Treatment | — | Thermized (Swiss), raw (French) |
| Texture | Soft, soft-ripened | Soft |
| Rind | Natural | Washed rind |
| Aging | 3 months | At least 2 weeks |
| Taste | Intense, spicy | — |
Taste Comparison: Does Casu marzu Cheese Taste Like Vacherin Mont-d'Or Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.
Can You Substitute Casu marzu Cheese for Vacherin Mont-d'Or Cheese?
Casu marzu Cheese can stand in for Vacherin Mont-d'Or 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 soft.
Which Is Better, Casu marzu Cheese or Vacherin Mont-d'Or 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 soft profile, Vacherin Mont-d'Or Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Casu marzu Cheese the same as Vacherin Mont-d'Or Cheese?
No, they're distinct cheeses. Casu marzu Cheese originates in Italy, while Vacherin Mont-d'Or Cheese comes from Switzerland. Casu marzu Cheese is made from sheep milk; Vacherin Mont-d'Or Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, Vacherin Mont-d'Or Cheese at least 2 weeks.
Is Casu marzu Cheese similar to Vacherin Mont-d'Or Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Vacherin Mont-d'Or Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Vacherin Mont-d'Or 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 Vacherin Mont-d'Or Cheese made of?
Vacherin Mont-d'Or Cheese is made from cow milk (thermized (swiss), raw (french)). It's typically aged at least 2 weeks. It originates in Switzerland.
Which should I choose, Casu marzu Cheese or Vacherin Mont-d'Or Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Vacherin Mont-d'Or Cheese is soft.