Andy Montoya
Blue cheese is a type of cheese that is known for its distinctive blue veins, which are caused by the presence of mould. While blue cheese is commonly enjoyed by many people, some may wonder if it contains maggots due to the presence of mould and its resemblance to other types of cheese. One example of a maggot-infested cheese is Casu Marzu, a traditional Sardinian sheep's milk cheese that has been dubbed the most dangerous cheese by the Guinness World Record due to the presence of live maggots in the cheese. However, it is important to note that the presence of maggots in blue cheese is not common or typical, and it is safe to consume without concern for maggots.
| Characteristics | Values |
|---|---|
| Blue cheese with maggots | Casu Marzu |
| Type of milk used | Sheep's milk from the Pecorino family |
| Place of origin | Sardinia |
| Legality | Banned in the US and by the European Union |
| Process | Maggots are added to the cheese during production |
| Consumption | Eaten with a hand covering the sandwich to prevent maggot transfer |
| Texture | Creamy |
| Taste | Aphrodisiac |
| Occasions | Weddings and festival celebrations |
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What You'll Learn
Casu Marzu, the Sardinian maggot cheese
Casu Marzu, also known as Casu Martzu, is a traditional Sardinian sheep milk cheese that contains live insect larvae, or maggots. The name Casu Marzu literally translates to "rotten/putrid cheese" in Sardinian. The cheese is derived from pecorino and is left to reach an advanced stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the Piophilidae family. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called làgrima, or "teardrop" in Sardinian) seeping out.
The larvae themselves appear as translucent white worms, about 8mm long. When consumed, the larvae can possibly survive in the intestine, causing enteric pseudomyiasis; however, no cases have been linked to the consumption of Casu Marzu. The larvae may also carry harmful microorganisms that could cause infections. Because the larvae in the cheese can launch themselves up to distances of 15cm when disturbed, diners hold their hands above the sandwich to prevent the maggots from leaping.
The flavour of Casu Marzu is described as ""intense", with Mediterranean, pastoral, and spicy notes. The aftertaste is strong enough to remain for hours after a single serving. The cheese is traditionally believed to be an aphrodisiac by Sardinians and the shepherding, milking, and fermentation necessary for the dish feature heavily in the island's superstition and mysticism. The cheese is often cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine like cannonau.
Due to European Union food hygiene-health regulations, the commercial production and sale of Casu Marzu have been banned since the 1990s. However, the laws are sometimes not enforced, and the cheese can still be found on the black market or made at home. There are ongoing efforts to have Casu Marzu declared a traditional food, which would exempt it from EU food laws.
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The process of making blue cheese
Blue cheese is made through a highly controlled and intentional process. The main method of making blue cheese is the piercing method, which may be surprising to some, as it is easier to imagine the cheese being directly injected with blue mould.
One blue cheese recipe from the Auvergne region of France is the Bleu d'Auvergne, which is made from cow's milk and is a creamy, milder blue with less salt than most other blue cheeses. The curd surface is initially cut into large cubes to retain the final moisture for this cheese. It is then stirred intermittently over 20 minutes to firm the curd surface and keep the curds from drying out and consolidating. The last two steps of whey drainage and stirring are intended to firm the curd surfaces while maintaining the internal moisture. This 'grain' development is one of the most challenging parts of this recipe. The final curds should be plump and springy and should have a light skin on the surface and remain somewhat heavy in the hand. Once transferred to the draining surface, they should be allowed to drain for 10-20 minutes, with gentle stirring to ensure the curds remain separate. This developed curd structure will form the small openings in the cheese body that are essential for the blue mould to develop while ageing. As it grows, it will produce enzymes to work on the proteins and fats of the cheese, leading to the soft texture and flavour.
Another blue cheese for seasoned eaters is the Point Reyes Original Blue, which is made with raw cow's milk. Each wheel is different, but there is generally a large amount of blue moulding, and each bite will have crumbles of peppery blue/green mould. For those who want to dive into the deep end of blue cheese, Michele recommends Roquefort, a French blue cheese made from sheep's milk. This gives the cheese additional body and meatiness.
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The history of blue cheese
Blue cheese is a cheese variety characterised by blue veins and a creamy, often crumbly texture. It is made using milk from cows, goats, or sheep, and its flavour ranges from mild to sharp.
The genetic history of the blue cheese mould Penicillium roqueforti has been studied by researchers in France, who found that it is distinct from food-spoiling moulds and likely originated from a plant pathogen of rye, which made its way into flour and then baked bread. This theory is supported by the absence of P. roqueforti spores in surveys of caves and cheese cellars.
Over time, numerous varieties of blue cheese have been developed, such as Stilton, which became popular in the early 1700s, and more recently, 20th-century creations like Danablu and Cambozola. The industrialisation of cheese production has led to the loss of genetic diversity in blue cheese moulds, with stronger selection for moulds that mature quickly. Despite this, blue cheese remains a popular delicacy, known for its complex flavours and unique appearance.
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Blue cheese and health concerns
Blue cheese is a type of cheese with a strong flavour and smell produced by the mould Penicillium roqueforti. While blue cheese itself does not contain maggots, a type of sheep's milk cheese from Sardinia called casu marzu is known for containing live maggots.
Health Concerns Related to Blue Cheese
Blue cheese is generally safe to consume, but there are some potential health concerns to be aware of. One concern is the presence of mould. While the mould in blue cheese is intentionally introduced and is safe to eat, it can be dangerous for individuals with mould allergies or weakened immune systems. In rare cases, consuming mould-ripened cheeses can lead to respiratory problems or infections.
Another concern is the potential for listeria contamination. Listeria is a type of bacteria that can be found in soft cheeses, including blue cheese. Listeria infection, called listeriosis, can cause serious illness, especially in pregnant women, young children, the elderly, and individuals with weakened immune systems. However, the risk of listeria contamination can be reduced by proper handling and storage of the cheese.
In addition to listeria, blue cheese can also harbour other bacteria, such as E. coli and Salmonella, which can cause foodborne illnesses. These bacteria are typically introduced during the cheese-making process and can be harmful if the cheese is consumed raw or unpasteurised.
Furthermore, blue cheese can be high in sodium and fat, particularly saturated fat. Excessive consumption of blue cheese can contribute to high blood pressure and elevated cholesterol levels, increasing the risk of heart disease and other cardiovascular problems. Therefore, it is important to consume blue cheese in moderation as part of a balanced diet.
Health Concerns Related to Casu Marzu
Casu marzu, also known as "maggot cheese," is considered even more controversial due to the presence of live maggots. The cheese is made from sheep's milk and is produced by encouraging cheese skipper flies to lay their eggs in the cheese during the production process. The maggots then hatch and infest the cheese, breaking down the cheese's fats and proteins, which gives casu marzu its distinctive flavour and texture.
Consuming cheese with live maggots poses several health risks. The maggots themselves can cause physical discomfort or injury if ingested, such as choking or intestinal blockage. Additionally, the maggots can carry bacteria and other pathogens that can lead to foodborne illnesses. The unsanitary nature of the production process, involving flies that may have come into contact with faeces or other contaminants, further increases the risk of bacterial contamination.
Due to these health concerns, the commercial production and sale of casu marzu have been banned in the European Union since the 1990s. However, it is still produced and consumed in Sardinia, where it is considered a traditional delicacy. Those who choose to consume casu marzu do so at their own risk, and it is generally recommended to eat this type of cheese with caution and under the guidance of experts familiar with its safe preparation and consumption.
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Other maggot-infested cheeses
Blue cheese does not have maggots, but there are some other varieties of cheese that do. These are known as "controversial cheeses" and are produced in a "sketchy way". One such cheese is Casu Marzu, which is made on the Italian island of Sardinia and is considered an essential part of the local food heritage. It is made with sheep's milk from the Pecorino family and is deliberately infested with the larvae of the cheese fly (Piophila casei) to promote an advanced level of fermentation. The resulting cheese is soft and creamy, with some liquid (called "lágrima", or "teardrop" in Sardinian) seeping out. The larvae themselves appear as translucent white worms, about 8mm long. When the cheese is opened, the maggots can leap up to 15cm, so diners hold their hands above their sandwiches to prevent the maggots from jumping into their food or eyes.
Casu Marzu has been dubbed the "world's most dangerous cheese" by the Guinness World Record and is banned from commercial sale. However, it is still consumed by locals and is considered an aphrodisiac, often served at weddings and festivals alongside a strong red wine. The process of making Casu Marzu involves leaving whole pecorino cheeses outside with part of the rind removed, allowing female P. casei flies to lay their eggs in the cheese. The eggs hatch, and the resulting maggots eat through the cheese, breaking down its fats and creating a soft, creamy texture. The cheese is typically produced at the end of June when the local sheep's milk begins to change as the animals enter their reproductive cycle and the grass dries from the summer heat.
While Casu Marzu is the most well-known maggot-infested cheese, there are other varieties produced in different regions of Italy. These cheeses have different names, such as casu becciu, casu fattittu, hasu muhidu, and formaggio marcio. Each sub-region has its own method of production, using different types of milk. In addition to Italy, there are reports of similar cheeses in other parts of the world. For example, an early printed reference to Stilton cheese from 1724 describes it as being "brought to the table with the mites or maggots round it, so thick that they bring a spoon with them for you to eat the mites with, as you do the cheese."
The consumption of Casu Marzu and other maggot-infested cheeses is considered unsafe by some due to the risk of ingesting harmful microorganisms that could cause infections or pseudomyiasis, a condition where the larvae survive in the intestine. However, no cases of pseudomyiasis have been linked to Casu Marzu specifically. Modern preservation techniques have extended the shelf life of Casu Marzu, and efforts are being made to produce it in a controlled, sanitary environment to ensure food safety.
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Frequently asked questions
Not all blue cheese has maggots. While blue cheese is made with mold, this is not the same as the live maggots found in Casu Marzu, a sheep's milk cheese from Sardinia.
Casu Marzu is a traditional Sardinian cheese that is famous for being made with live maggots. It is considered an aphrodisiac and is often served at weddings and festivals.
Casu Marzu is made with sheep's milk from the Pecorino family. Cheese skipper flies are encouraged to lay their eggs in the cheese before the rind is fully formed. The resulting maggots can jump up to 15 cm when the cheese is opened.
Casu Marzu is considered dangerous and has been banned by the European Union since the 1990s. However, it is still produced and consumed in Sardinia, despite the potential health risks.
Yes, Stilton cheese in England may have historically been eaten with maggots or mites. However, the earliest recipe for Stilton from 1723 does not mention the inclusion of maggots or mites.
