Casu marzu

Casu marzu (also known as casu modde, casu cundídu and casu fràzigu in Sardinian language) is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae.

Origin and Production

Casu marzu originates from Sardinia, an island in the Mediterranean Sea. It is made from sheep milk, specifically from the milk of the Sardinian breed. The cheese is fermented in a similar way to Pecorino cheese, but goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei.

Characteristics

The texture of the cheese becomes very soft, with some liquid seeping out. The larvae themselves appear as translucent white worms, about 8 mm (0.3 in) long. When disturbed, the larvae can launch themselves for distances up to 15 cm (6 in). Some people clear the larvae from the cheese before consuming while others do not.

Consumption and Legal Status

Casu marzu is considered by Sardinian aficionados to be unsafe to eat when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is usually eaten. Although outlawed by the European Union, it is nonetheless produced and consumed in Sardinia to this day.

Health Risks

There are reported cases of enteric myiasis from consumption of casu marzu. Symptoms include nausea, vomiting, abdominal pain, and bloody diarrhea.

See Also

• List of cheeses
• List of Italian cheeses
• List of Sardinian dishes

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