Casu marzu Cheese vs Wagashi Cheese
Casu marzu Cheese is a soft, soft-ripened sheep-milk cheese from Italy, while Wagashi Cheese is compact and made from cow 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 Wagashi Cheese?
Wagashi is a soft cow's milk cheese from northern Benin, sold in quantity in Parakou and across the West African savanna. It is mild in flavor and almost always cooked, usually in a sauce eaten with pounded yams or millet or maize pâte.
What's the Difference Between Casu marzu Cheese and Wagashi Cheese?
- Milk type: Casu marzu Cheese (sheep's milk), Wagashi Cheese (Cow’s milk)
- Texture: Casu marzu Cheese (soft, soft-ripened), Wagashi Cheese (Compact)
- Rind: Casu marzu Cheese (natural), Wagashi Cheese (red wax coating)
- Aging: Casu marzu Cheese (3 months), Wagashi Cheese (Fresh or dried)
- Taste: Casu marzu Cheese (intense, spicy), Wagashi Cheese (mild)
Side-by-Side Comparison
| Casu marzu Cheese | Wagashi Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Sardinia (Italy), Southern Corsica (France) | Sahel Region |
| Milk Type | Sheep's milk | Cow’s milk |
| Milk Treatment | — | Heated |
| Texture | Soft, soft-ripened | Compact |
| Rind | Natural | Red wax coating |
| Aging | 3 months | Fresh or dried |
| Taste | Intense, spicy | Mild |
Taste Comparison: Does Casu marzu Cheese Taste Like Wagashi Cheese?
Casu marzu Cheese reads as intense, spicy, while Wagashi Cheese brings mild character. More specifically, Casu marzu Cheese shows mediterranean, pastoral and spicy notes, with an aftertaste that lasts for hours, while Wagashi Cheese leans toward consumed fried or cooked in sauces, rarely fresh. Aging plays into this as well. Casu marzu Cheese at 3 months develops a different profile than Wagashi Cheese at fresh or dried.
Can You Substitute Casu marzu Cheese for Wagashi Cheese?
Casu marzu Cheese can stand in for Wagashi 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 compact. Flavor-wise, Casu marzu Cheese reads as intense, spicy while Wagashi Cheese brings mild notes.
Which Is Better, Casu marzu Cheese or Wagashi 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 compact profile, Wagashi Cheese is the better fit. Flavor-wise, Casu marzu Cheese suits recipes that want intense, spicy notes, while Wagashi Cheese fits dishes calling for mild.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Casu marzu Cheese the same as Wagashi Cheese?
No, they're distinct cheeses. Casu marzu Cheese is made from sheep milk; Wagashi Cheese uses cow. Aging also differs: Casu marzu Cheese is typically aged 3 months, Wagashi Cheese fresh or dried.
Is Casu marzu Cheese similar to Wagashi Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Casu marzu Cheese for Wagashi Cheese?
You can, but expect a shift in richness and milk character.
Does Casu marzu Cheese taste like Wagashi Cheese?
Casu marzu Cheese reads as intense, spicy, while Wagashi Cheese is mild.
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 Wagashi Cheese made of?
Wagashi Cheese is made from cow milk (heated), using calotropis procera latex rennet. It's typically aged fresh or dried.
Which should I choose, Casu marzu Cheese or Wagashi Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Casu marzu Cheese is soft, soft-ripened, while Wagashi Cheese is compact.