Randy Chandler
Casu marzu, or maggot cheese, is a traditional Sardinian delicacy with a reputation for being the most dangerous cheese in the world. The cheese is made from sheep's milk and is deliberately infested with live insect larvae, which break down the cheese's fats and proteins, creating an advanced level of fermentation. The resulting cheese is described as having a creamy consistency and an intense, spicy flavour. While it is considered unsafe to eat when the maggots have died, those who consume casu marzu typically eat the maggots alive, although some prefer to suffocate them first.
| Characteristics | Values |
|---|---|
| Name | Casu Marzu, Casu Martzu, "Maggot Cheese", "Grub Cheese" |
| Place of Origin | Sardinia, Italy |
| Main Ingredient | Sheep's Milk |
| Process | Sheep milk is boiled at 35°C. Rennet is added to the milk to make it curdle. The curdled milk is put into moulds and then into brine. The cheese is left in the open air for cheese flies to lay eggs inside. |
| Texture | Very soft with some liquid (called làgrima, or "teardrop" in Sardinian) seeping out |
| Flavor | Intense, creamy, pungent, earthy, nutty, sweet |
| Larvae Appearance | Translucent white worms, roughly 8mm (5⁄16 in) long |
| Health Concerns | Larvae can survive in the intestine, causing enteric pseudomyiasis; maggots can create painful and dangerous lesions in the intestines; may carry harmful microorganisms that can cause infections |
| Consumption | Eaten with Sardinian flatbread (pane carasau) and served with strong red wine like cannonau |
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What You'll Learn
Maggot cheese is made from sheep's milk
Maggot cheese, or Casu Marzu, is a traditional Sardinian sheep milk cheese that contains live insect larvae, or maggots. The process of making this cheese begins by boiling sheep's milk at 35°C and adding rennet to induce coagulation, resulting in curdled milk after about 25 minutes. This mixture is then poured into moulds and left to sit in brine for 24 hours.
The next step is crucial to the development of the maggots within the cheese. The cheese is left out in the open air, providing an opportunity for flies to come and lay their eggs inside. After a minimum of 15 days of affinage, during which the larvae hatch and actively digest the cheese, the resulting Casu Marzu has a creamy texture and an intense flavour profile that is both creamy and pungent. The presence of live larvae contributes to an advanced level of fermentation, breaking down the cheese's fats and resulting in a very soft texture.
The larvae themselves are translucent white worms, approximately 8 mm in length, and they are capable of launching themselves up to 15 centimetres when disturbed. This cheese is considered unsafe to eat if the maggots have died, so consumers typically ensure the larvae are alive before ingestion. Some people who do not wish to eat the maggots will place the cheese in a sealed paper bag, starving the maggots of oxygen and waiting for the writhing and jumping movements to subside before consuming the cheese.
The process of making Casu Marzu is not merely a culinary technique but a cultural tradition deeply rooted in Sardinia's past. It is considered a dangerous delicacy due to the potential health risks associated with the living larvae, which can cause pseudomyiasis if they survive in the intestine. Despite these concerns, no known deaths have been attributed to the consumption of Casu Marzu. Modern preservation techniques have extended the shelf life of this cheese, making it more accessible beyond its traditional season of late summer and early autumn.
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Maggots are introduced to the cheese to promote fermentation
Casu martzu, also known as "maggot cheese," is a traditional Sardinian sheep milk cheese that contains live insect larvae. The process of introducing maggots to the cheese involves a series of carefully timed steps. Firstly, sheep's milk is boiled at 35°C, and rennet is added to initiate coagulation, resulting in curdled milk after about 25 minutes. This mixture is then poured into moulds and left for 24 hours before being transferred to brine.
The critical step that encourages the introduction of maggots is leaving the cheese in the open air. This exposure invites cheese flies from the Piophilidae family to be attracted to the cheese and lay their eggs inside. The flies are naturally drawn to the cheese due to the milk used, which serves as an enticing scent for them to bore into the cheese's crust. To facilitate this process, some cheesemakers perforate a small hole in the crust and add olive oil to soften it, making it more accessible for the flies to enter and lay their eggs.
The hatched larvae then actively consume the cheese, promoting an advanced level of fermentation. This decomposition process breaks down the cheese's fats, resulting in a very soft texture with some liquid seeping out, known as "làgrima" in Sardinian, meaning "teardrop." The larvae themselves are translucent white worms, approximately 8 mm in length.
The introduction of maggots to the cheese is not merely a culinary technique but a cultural tradition deeply rooted in Sardinia's past. The resulting cheese has a unique flavour profile, described as intense, creamy, pungent, and earthy, with a hint of sweetness to balance the intense flavours. While the idea of maggots in cheese may seem unappealing to some, it is a delicacy for adventurous eaters seeking an unforgettable culinary experience.
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The cheese is left in the open air for flies to lay eggs
Casu marzu, or "maggot cheese", is a traditional Sardinian sheep milk cheese that contains live insect larvae. The process of making this cheese involves leaving the cheese in the open air, allowing flies to lay their eggs inside. This step is crucial to the unique fermentation process that gives Casu Marzu its distinctive taste.
After the milk is boiled at 35°C and the rennet is added, the liquid begins to coagulate, resulting in curdled milk. This milk is then poured into moulds and, 24 hours later, into brine. At this stage, the cheese is left in the open air, making it accessible to flies. The flies lay their eggs inside the cheese, and the hatched larvae begin to digest it. This digestive action of the larvae promotes an advanced level of fermentation and breaks down the cheese's fats, resulting in a very soft texture. Some liquid, called "làgrima" or "teardrop" in Sardinian, also seeps out.
The process of leaving the cheese in the open air for flies to access is a natural one, and it is said that the milk used plays a role in attracting the cheese fly to burrow and lay its eggs. However, with the increasing popularity of this Sardinian delicacy, some cheesemakers have started to intentionally prepare cheese with maggots. They do this by perforating a small hole in the crust of the cheese wheel, adding olive oil to soften the crust, and making it easier for the cheese fly to enter and lay its eggs.
The larvae that hatch from the eggs inside the cheese appear as translucent white worms, about 8mm long. These larvae can launch themselves up to 15cm when disturbed, so diners hold their hands above the sandwich to prevent the maggots from leaping. While the larvae can add an element of surprise to the dining experience, they are also the reason why this cheese is considered dangerous. The larvae can survive the stomach acid, remain in the intestine, and potentially cause a condition called pseudomyiasis.
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Maggot cheese is considered unsafe to eat when the maggots have died
Casu martzu, or maggot cheese, is a traditional Sardinian sheep milk cheese that contains live insect larvae, or maggots. The cheese is made by leaving pecorino cheese outdoors, allowing cheese flies to lay their eggs inside. The hatched larvae then digest the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. This gives Casu martzu its distinctive taste and soft texture.
While the idea of eating cheese with live maggots may seem unappealing, Casu martzu is considered a delicacy in Sardinia and is sought-after by adventurous eaters worldwide. However, it is essential to note that the cheese is considered unsafe to eat when the maggots have died. Sardinian aficionados believe that only cheese with live maggots should be consumed, although some people who eat the cheese prefer not to ingest the maggots.
Those who wish to avoid consuming the maggots can place the cheese in a sealed paper bag. The maggots, deprived of oxygen, will writhe and jump in the bag until they eventually die. Once the sounds of movement subside, indicating the maggots' demise, the cheese can be eaten. This method ensures that the benefits of maggot decomposition are retained without the risk of ingesting live maggots.
The dangers of consuming live maggots are well-documented. The larvae can survive the stomach's acidic environment and pass into the intestines, potentially causing a condition called enteric pseudomyiasis. While no cases of pseudomyiasis have been linked to Casu martzu, the larvae may also carry harmful microorganisms that can cause infections. Therefore, consuming the cheese when the maggots are still alive is generally discouraged.
In conclusion, while Casu martzu, or maggot cheese, may be a unique and traditional delicacy, it is essential to approach it with caution. Allowing the maggots to die before consumption reduces potential health risks associated with ingesting live larvae. However, the cheese's cultural significance and the intrigue surrounding its unconventional production method continue to attract adventurous eaters worldwide.
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Maggot cheese is a traditional delicacy from Sardinia, Italy
Maggot cheese, or Casu Marzu, is a traditional delicacy from Sardinia, Italy. It is a sheep's milk cheese that contains live insect larvae, giving it a distinctive appearance and flavour. The process of making this cheese is as follows:
Firstly, the sheep's milk is boiled at 35°C, and rennet is added to coagulate the liquid. After obtaining curdled milk, it is put into moulds and then into brine. The cheese is then left in the open air, where cheese flies are attracted to it and lay their eggs inside. The hatched larvae then digest the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. This unique fermentation process gives Casu Marzu its intense and pungent flavour, with notes of creaminess, earthiness, nuttiness, and sweetness.
The texture of the cheese becomes very soft, with a liquid called "làgrima" (meaning "teardrop" in Sardinian) seeping out. The larvae themselves are translucent white worms, about 8mm long. They can launch themselves up to 15cm when disturbed, so diners hold their hands above the sandwich to prevent the maggots from leaping.
Casu Marzu has a controversial reputation as a dangerous cheese due to the potential health risks associated with consuming live insect larvae. However, it is considered a delicacy in Sardinia and is sought after by adventurous eaters worldwide. While it is not legally available for sale in many countries, it holds a special place in the hearts of food enthusiasts who are willing to try unusual and unforgettable culinary experiences.
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Frequently asked questions
Maggot cheese, or Casu Marzu, is a traditional Sardinian sheep milk cheese that contains live insect larvae, i.e., maggots.
After the cheese is made, a hole is cut in the top, and the cheese is placed outdoors. Cheese flies then find the cheese and lay their eggs. The eggs hatch into maggots, which break down the cheese's fats, creating a rich and creamy texture.
Maggot cheese is considered unsafe to eat when the maggots have died. Therefore, only cheese with live maggots is usually eaten. However, some people who eat the cheese prefer not to ingest the maggots and will suffocate them by sealing the cheese in a bag before eating.
The flavour of maggot cheese is described as "intense", with Mediterranean, pastoral, and spicy notes. The aftertaste is strong enough to remain for hours after a single serving.
