Maggot cheese

Maggot Cheese

Maggot cheese, also known as Casu Marzu, is a traditional Sardinian cheese made from sheep's milk. It is notable for containing live insect larvae, or maggots, which are introduced to the cheese to promote a level of fermentation that goes beyond typical processes.

History

The origins of maggot cheese are tied to the agricultural practices of Sardinia, an island in the Mediterranean Sea. The cheese is believed to have been a byproduct of the shepherding and cheese-making traditions of the island, which date back thousands of years.

Production

The production of maggot cheese begins with Pecorino Sardo, a firm cheese made from sheep's milk. The cheese is left in a dark, cool place, and the crust is cut off to allow Piophila casei, the cheese fly, to lay eggs in the cheese. The eggs hatch into larvae, which consume the cheese and excrete it in a semi-digested form, giving the cheese its characteristic soft texture and rich flavor.

Consumption

Maggot cheese is typically spread on flatbread and consumed with a strong red wine. It is considered unsafe to eat the cheese if the maggots have died, as this can indicate that the cheese has become toxic. Therefore, it is traditionally eaten while the maggots are still alive and active.

Legal Status

Due to health concerns, the sale of maggot cheese is illegal in many jurisdictions, including the European Union. However, it continues to be produced and consumed in Sardinia, often as part of traditional celebrations or meals.

Health Risks

The consumption of maggot cheese carries several health risks. The maggots can survive in the human stomach and cause myiasis, a parasitic infection. In addition, the cheese can harbor harmful bacteria, including Salmonella.

See Also

• List of cheeses
• List of Italian cheeses
• Food safety