Casu Marzu possesses a very strong and very persistent smell. Its aroma is distinctive and known for its intense pungency, matching the unique character of this Sardinian sheep cheese.
The smell of Casu Marzu is often described as being exceptionally powerful, lingering long after initial exposure. This intense olfactory experience is intrinsically linked to the cheese's unique production process, which involves the intentional introduction of cheese fly larvae to break down its fats, leading to a highly fermented and pungent product.
Key Olfactory Characteristics
The primary attributes of Casu Marzu's smell can be summarized as follows:
- Intensity: It is notably strong, often described as one of the most pungent cheeses due to its advanced state of fermentation.
- Persistence: The aroma is very persistent, meaning it tends to linger in the air and on surfaces for an extended period, making a lasting impression.
- Distinctiveness: While not explicitly described with specific notes (like nutty or earthy), its strength suggests a bold, fermented, and deeply savory quality typical of highly aged or processed sheep's milk cheeses, but amplified.
Understanding the Intensity
The robust smell of Casu Marzu is a direct result of the enzymatic activity of the cheese fly larvae (Piophila casei) and the subsequent fermentation of the sheep's milk. As the larvae digest the cheese, they break down its proteins and fats into a softer, creamier consistency, releasing volatile compounds that contribute to its powerful aroma. Being a sheep cheese inherently contributes to its intensity, as sheep milk typically yields cheeses with a richer and more robust flavor and smell profile compared to cow's milk cheeses.
Summary of Smell Characteristics
| Characteristic | Description |
|---|---|
| Intensity | Extremely strong and potent |
| Persistence | Very long-lasting and difficult to dissipate |
| Nature | Pungent, fermented, and distinctly savory |
