Kamil Perry
Blue cheese is a type of cheese that is known for its pungent odour and vein-like streaks of mould. While blue cheese itself does not contain worms, there are other types of cheese that do, such as the Sardinian delicacy Casu Marzu, which translates to rotten cheese. Casu Marzu is a sheep's milk cheese that contains live insect larvae, which are deliberately introduced to promote an advanced level of fermentation. Other types of cheese that contain insects include mimolette, which is infamously known for being banned in the United States by the FDA in 2013 due to the presence of mites, and German quark-based Milbenkäse, which also involves the use of cheese mites.
| Characteristics | Values |
|---|---|
| Blue cheese with worms | Casu marzu, Sardinian sheep milk cheese with live insect larvae (maggots) |
| Other names | Casu modde, casu cundídu, casu fràzigu, marcetto, bross ch'a marcia |
| Taste | Intense, Mediterranean, pastoral, spicy, strong, pungent |
| Texture | Soft, gooey, with some liquid (called làgrima, or "teardrop") seeping out |
| Colour | Translucent white |
| Length | 8mm or 5⁄16 in |
| Movement | Can jump up to 6-15 cm when disturbed |
| Consumption | Eaten when maggots are alive; some place the cheese in a sealed paper bag to kill maggots before eating |
| Health risks | Maggots can survive stomach acid and remain in the intestine, causing enteric myiasis or pseudomyiasis; may carry harmful microorganisms that cause infections |
| Legality | Outlawed by European Union food hygiene-health regulations; banned in the US |
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What You'll Learn
Blue cheese does not have worms, but some cheeses do
Blue cheese is a type of cheese that is known for its pungent odour and vein-like greenish streaks of mould. It is created by adding a fresh layer of cheese to almost rotten curd, which results in the formation of mould. While blue cheese itself does not contain worms, there are other types of cheeses that do.
One such example is Casu Marzu, a traditional Sardinian sheep milk cheese that is deliberately infested with insect larvae, commonly known as maggots. The cheese is produced by leaving freshly made pecorino out so that the cheese fly can lay eggs in it. As the cheese matures, the translucent white larvae emerge and begin to feed on it, resulting in a very soft texture with some liquid seeping out.
Another example is the French cheese Mimolette, which is known for its rugged exterior caused by mites (Tyrophagus casei) that are encouraged to burrow into the rind. These mites are also used in the production of the German quark-based cheese Milbenkäse, where they are mixed with the salted quark and caraway seeds and buried in a wooden box containing rye flour.
While some people may be intrigued by the idea of consuming cheese with live insects, it is important to note that there are potential health risks associated with this practice. The larvae in the cheese can survive the stomach acid and remain in the intestine, leading to a condition called enteric myiasis or pseudomyiasis. Additionally, the larvae may carry harmful microorganisms that can cause infections. As a result, Casu Marzu has been outlawed by European Union food hygiene regulations, and offenders face heavy fines.
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Casu marzu is a worm-infested cheese
Casu marzu, a traditional Sardinian sheep milk cheese, is famous for containing live insect larvae, or maggots. The cheese is made by deliberately leaving out freshly made pecorino so that the female cheese fly, Piophila casei, can lay her eggs in the paste. A single female P. casei can lay more than 500 eggs at a time. After two to three months, the top of the cheese is removed with a knife, exposing the soft, larvae-ridden interior. The larvae themselves are translucent white worms, about 8mm long.
The Sardinian name casu marzu means 'rotten cheese' or 'rotting cheese', and the cheese certainly lives up to this name. The larvae's digestive acids break down the cheese's fats, creating a gooey consistency and promoting an advanced level of fermentation. The texture of the cheese becomes very soft, with some liquid (called làgrima, or 'teardrop' in Sardinian) seeping out.
The cheese is considered unsafe to eat when the maggots have died, so it is usually consumed when the maggots are still alive. Those who do not wish to eat the maggots may place the cheese in a sealed paper bag. The maggots, starved of oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds stop, the maggots are dead, and the cheese can be eaten.
Casu marzu has been consumed in Sardinia for centuries, and is considered an important part of Sardinian culture and history. However, it has faced legal challenges from the Italian government and the European Union due to food hygiene and health regulations. Offenders face heavy fines, and the cheese is banned from commercial sale. Despite this, it is still produced and consumed in Sardinia, and some have attempted to have it declared a traditional food to circumvent the ban.
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The Sardinian government has its own take on the traditional way of making casu marzu
Casu marzu, also known as the "rotten cheese", is a traditional Sardinian sheep milk cheese that contains live insect larvae. The Sardinian government has its own take on the traditional way of making casu marzu, which involves deliberately introducing larvae to promote an advanced level of fermentation and the breakdown of the cheese's fats. The traditional method is outlined in an official paper by the Sardinian government. The cheese is derived from pecorino and goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the Piophilidae family. The female P. casei cheese fly can lay up to 500 eggs at a time, and the resulting larvae are about 8mm long and appear as translucent white worms. The larvae break down the cheese's fats, making the texture very soft, with some liquid (called làgrima, or "teardrop" in Sardinian) seeping out.
The Sardinian government's take on the traditional method of making casu marzu is likely influenced by the cultural significance of the cheese on the island. Casu marzu is considered sacred in Sardinian culinary tradition and is believed to be an aphrodisiac. The shepherding, milking, and fermentation necessary for the cheese feature heavily in the island's superstition and mysticism. The Sardinian people are proud of their traditions and are welcoming to those who want to learn more about their culture and cuisine.
Despite the cultural significance, casu marzu has been deemed illegal by the Italian government since 1962 due to laws prohibiting the consumption of food infected by parasites. Offenders can face heavy fines of up to €50,000. However, the laws are sometimes not enforced, and some Sardinians have organized to make casu marzu available on the black market. The cheese is also not legal in the United States. Attempts have been made to circumvent the Italian and EU ban by having casu marzu declared a traditional food.
The Sardinian government's stance on the traditional way of making casu marzu highlights the tension between preserving cultural traditions and adhering to food safety regulations. While the cheese is considered a revered part of Sardinian culture, it has also been labelled as the "world's most dangerous cheese" due to the potential health risks associated with consuming live insect larvae.
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The worms in cheese can survive ingestion and cause health issues
While blue cheese is known for its mouldy appearance, some varieties, such as the Sardinian delicacy casu marzu (or casu martzu), are famous for containing live insect larvae or maggots. These larvae are deliberately introduced to promote an advanced level of fermentation, resulting in a very soft texture and a strong flavour that can linger for hours.
The idea of consuming cheese with worms may be unappetising to some, but it is a tradition that has persisted for centuries. Casu marzu, for example, has roots in Sardinian history, with local gastronomes arguing that the island's residents have "always eaten worms". However, the practice of eating worm-infested cheese is not unique to Sardinia; similar cheeses, such as marcetto from Abruzzo and bross ch'a marcia from Piedmont, can be found elsewhere in Italy.
The presence of live larvae in these cheeses can have unintended consequences for those who consume them. While some people who eat casu marzu prefer not to ingest the maggots, others do not take such precautions. The larvae can survive the stomach's acidic environment and remain in the intestine, leading to a condition known as pseudomyiasis or enteric myiasis, a type of internal infestation. There have been documented cases of pseudomyiasis caused by P. casei, the scientific name for the cheese fly whose larvae infest the cheese.
In addition to the risk of intestinal infestation, the larvae may also carry harmful microorganisms that can cause infections. The digestive action of the larvae can also affect the texture and consistency of the cheese, making it gooey and difficult to remove all the maggots before consumption. As a result, those who choose to eat worm-infested cheese may be putting themselves at risk of health issues beyond just the presence of worms in their digestive tract.
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Some people seal the cheese in a bag to asphyxiate the worms
Casu marzu, also known as casu martzu, is a traditional Sardinian sheep milk cheese that contains live insect larvae, commonly known as maggots. The larvae are deliberately introduced to the cheese to promote an advanced level of fermentation and the breakdown of the cheese's fats. The texture of the cheese becomes very soft, with some liquid seeping out.
The consumption of casu marzu is considered unsafe when the maggots in the cheese have died. Therefore, only cheese in which the maggots are still alive is usually eaten. However, some people who do not wish to ingest the maggots have devised a method to remove them. They place the cheese in a sealed paper bag, depriving the maggots of oxygen, which causes them to writhe and jump in the bag until they eventually die. Once the sounds subside, the maggots are dead, and the cheese can be consumed without the risk of ingesting live larvae.
The practice of sealing the cheese in a bag to asphyxiate the worms is a way to make casu marzu more palatable to those who are hesitant to eat live maggots. It is worth noting that the larvae can survive the stomach acid and remain in the intestine, leading to a condition called pseudomyiasis or enteric myiasis. Therefore, even after sealing the cheese in a bag, it is important to thoroughly remove all the maggots before consumption to avoid potential health risks.
The traditional way of consuming casu marzu is to cut into the larvae-ridden cheese, causing the maggots to jump. To prevent the maggots from leaping onto their hands, diners hold their hands above the sandwich. The intense flavor of casu marzu, with its Mediterranean, pastoral, and spicy notes, has a strong aftertaste that can last for hours after a single serving.
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Frequently asked questions
Blue cheese does not have worms. However, some other types of cheese do contain worms or maggots, such as the Sardinian delicacy casu marzu, which is made from sheep's milk.
Casu marzu is made by leaving freshly made pecorino out so that the cheese fly (Piophila casei) can lay eggs in it. As the cheese matures, the fly larvae emerge and begin to eat through the cheese.
The flavour of casu marzu is described as "intense", with Mediterranean, pastoral, and spicy notes. The aftertaste is strong and can last for hours after a single serving.
Casu marzu is considered by some to be unsafe to eat when the maggots in the cheese have died. Therefore, it is usually eaten when the maggots are still alive. However, consuming the larvae can be dangerous as they can survive in the intestine, leading to a condition called pseudomyiasis.
