Those with a weak stomach may want to stop reading now, as there is an Italian cheese delicacy that is not for the faint of heart.
Casu Marzu contains worms and is considered an absolute delicacy in Sardinia, where it comes from. Even the most hardcore cheese lovers have been known to balk when offered a slice of bread with. Casu Marzu is a cheese made in Sardinia, Italy. To make, you start with pieces of Pecorino Sardo cheese. You set the cheese out in the open, uncovered, and allow cheese flies (scientific name “Piophila casei”) to lay eggs in the cheese. The eggs hatch into transparent white maggots about 1/3 inch (8 mm) long. Casu marzu isn’t the only illegal cheese Sardinians still make and consume in spades. Others like su callu, a goat cheese made by drying the milk- and hair-filled stomach of a freshly slaughtered suckling kid in the open air for weeks then scooping out the soft, fiery gloop that forms within it, are even easier to find. Casu marzu is a strong spicy cheese with a bitter undertone that lingers in the mouth. Although its flavor is unique, people compare it to ripe gorgonzola, only a more intense version. Its texture is remarkably creamy and soft with a distinct oozy quality. You can’t buy casu marzu in the US (the legality of the cheese is a matter of contention in the EU, which means it can’t be exported for purchase here). It used to be that if you were dying to try a cheese created by living critters, you could get a hunk of Mimolette, but as of October 2013 the US FDA started banning the import of Mimolette.
In a past issue, Cheese Connoisseur detailed the making of Anthill cheese, chèvre topped with citrus-flavored ants originating from Australia.
Casu Marzu Images
Italy’s Casu Marzu takes pairing cheese and insects a big step further. Known as ‘maggot cheese’ and originating from Sardinia, this variety includes thousands of live maggots.
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It’s produced by heating either sheep or cow’s milk or a combination of the two, which then sits for approximately 21 days to enable curdling. When the crust is then removed, flies move in to lay their eggs. Line of the sand. It takes about two to three months for the eggs to hatch into larvae that eat the rotting cheese.
Casu Marzu Cheese
Casu Marzu’s soft texture and Gorgonzola-like flavor are attributed to the maggot defecations. If the maggots are dead, the cheese is no good. However, it’s necessary to thoroughly chew the maggots while consuming the cheese, or these can do severe damage to the body, a.k.a. myiasis. Adding to the fun is that maggots tend to coil and leap up to 3 feet towards your face as a protective measure. Thus, it’s recommended those that imbibe close their eyes while consuming this cheese. It’s a risk versus reward scenario so to speak. For more adventurous consumers who may want to know where to find this cheese, it’s not easy. In 2002, its production and sale was banned by the EU European Food Safety Authority. An attempt by Sardinians to get a PDO for Casu Marzu in 2004 was unsuccessful. At the present time, this cheese, which is listed as the most dangerous in the world for human health by the Guinness World Records, is only available through Italy’s black market. Good luck and bon appetít!