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Casu marzu (the cheese made with flying maggots)
Casu marzu (the cheese made with flying maggots)
Casu marzu is a sheep cheese popular on the Italian island of Sardinia. The name means "rotten cheese" or, as it is known colloquially, "maggot cheese," since it is literally riddled with live insect larvae.
To make maggot cheese you start with a slab of local sheep cheese, pecorino sardo, but then let it go beyond normal fermentation to a stage most would consider infested decomposition (because, well, it is). The larvae of the cheese fly (Piophila casei) are added to the cheese, and the acid from their digestive systems breaks down the cheese's fats, making the final product soft and liquidy. By the time it is ready for consumption, a typical casu marzu contains thousands of larvae.
4
Casu marzu (the cheese made with flying maggots)
Casu marzu (the cheese made with flying maggots)
Casu marzu is a sheep cheese popular on the Italian island of Sardinia. The name means "rotten cheese" or, as it is known colloquially, "maggot cheese," since it is literally riddled with live insect larvae.
To make maggot cheese you start with a slab of local sheep cheese, pecorino sardo, but then let it go beyond normal fermentation to a stage most would consider infested decomposition (because, well, it is). The larvae of the cheese fly (Piophila casei) are added to the cheese, and the acid from their digestive systems breaks down the cheese's fats, making the final product soft and liquidy. By the time it is ready for consumption, a typical casu marzu contains thousands of larvae.
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