Casu Marzu is a traditional Sardinian cheese that's notable for being riddled with live insect larvae. The name translates to "rotten cheese" in English, and it's also known as "maggot cheese."
The cheese is made from sheep's milk, and it starts off as a typical wheel of Pecorino. The crust of the cheese is cut off, exposing it to the open air. This attracts the cheese fly Piophila casei, which lays its eggs in the cheese. The eggs hatch into larvae, which begin to eat through the cheese.
As the larvae digest the cheese, it ferments further, becoming very soft and liquidy. The cheese is considered ready to eat when the maggots are actively wriggling, as this indicates that the fermentation process is ongoing. If the maggots have died, it's a sign that the cheese has become toxic.
Eating Casu Marzu is not for the faint of heart. The larvae can jump up to 15 centimeters when disturbed, so diners often shield their eyes or place the cheese in a sealed bag until the maggots suffocate. Despite the risks, the cheese is considered a delicacy and is often served at special events and celebrations.
It's worth noting that Casu Marzu is technically illegal under European Union food hygiene-health regulations, but it's still made and consumed on the island of Sardinia in Italy.
This product is made especially for you as soon as you place an order, which is why it takes us a bit longer to deliver it to you. Making products on demand instead of in bulk helps reduce overproduction, so thank you for making thoughtful purchasing decisions!
