Patrick Oconnell
The idea of bugs in cheese might seem unappetizing, but some cheeses, such as Sardinian Casu Marzu, are famous for containing live insect larvae. These bugs are deliberately introduced to promote fermentation and break down the cheese's fats, resulting in a very soft texture and a strong taste. While Casu Marzu is considered unsafe to eat when the maggots have died, some aficionados only consume the cheese when the maggots are still alive. Other cheeses that use bugs in their production include French Mimolette, German Milbenkäse, and English Stilton, each utilizing mites or larvae to enhance flavor and texture. The presence of bugs in cheese is a controversial topic, with some cheeses facing legal challenges and being banned due to health and hygiene concerns.
| Characteristics | Values |
|---|---|
| Cheese with bugs | Casu martzu, marcetto, bross ch'a marcia, mimolette, Milbenkäse, English Stilton |
| Type of bug | Maggots, mites, cheese fly larvae |
| Bug species | Piophila casei, Tyrophagus casei, Acarus siro |
| Bug size | Maggots are 8mm long; mites are microscopic |
| Bug behavior | Maggots leap up to 6 inches; mites burrow into the cheese |
| Cheese texture | Soft, liquidy, gooey |
| Flavor | Rich, strong, rare, nutty, sweet, earthy, bitter, salty |
| Color | Greyish |
| Legality | Outlawed by the EU, Italy, and the US; available on the Sardinian black market |
| Health concerns | Larvae can survive in the intestine, causing enteric pseudomyiasis |
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What You'll Learn
- Casu martzu, a Sardinian cheese, is made with live insect larvae
- Mites are used in the production of French Mimolette cheese
- Cheese mites are microscopic and burrow into the rind of cheeses like Comté or Cantal
- Maggots in cheese are considered unsafe to eat when they are dead
- Casu martzu is considered a delicacy and an aphrodisiac by Sardinians
Casu martzu, a Sardinian cheese, is made with live insect larvae
Casu martzu, also known as casu marzu, is a traditional Sardinian sheep milk cheese that contains live insect larvae, or maggots. The cheese is derived from pecorino and is known for its advanced stage of decomposition, brought about by the digestive action of the larvae of the cheese fly, or Piophilidae family. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down the cheese's fats. The texture of the cheese becomes very soft, with some liquid, called "lágrima" or "teardrop" in Sardinian, seeping out. The larvae themselves appear as translucent white worms, about 8mm or 5⁄16 inches long.
The process of making casu martzu is unique and involves leaving freshly made pecorino out so that the cheese fly can lay eggs in the paste. As the cheese matures, the tiny larvae, or "salterini" (meaning "little jumpers"), emerge and begin to feed on the cheese. This results in a soft and gooey consistency, as well as a strong and rare taste that is revered in Sardinian culture. Local gastronome Giovanni Fancello traces the history of this dish to Sardinia's time as a province of the Roman Empire, arguing that eating worms is a part of their culinary history.
Casu martzu is considered a delicacy in Sardinia, and some believe it to be an aphrodisiac. However, it is also considered unsafe to eat when the maggots in the cheese have died. Therefore, only cheese with live maggots is typically consumed. Some people who eat casu martzu prefer not to ingest the maggots. They place the cheese in a sealed paper bag, causing the maggots to writhe and jump until they eventually die from lack of oxygen. While the cheese has a dedicated following, it has faced legal challenges due to food hygiene and health regulations. Offenders who produce or sell this cheese can face heavy fines.
The illegal production of casu martzu is estimated to be around 100 tonnes per year, worth between €2-3 million. Despite its controversial nature, casu martzu has gained notoriety, even appearing on a cooking show by Gordon Ramsay in 2011. While it may be considered extreme, the cheese is a significant part of Sardinian culture and history, with a unique flavour and texture that has intrigued and delighted enthusiasts worldwide.
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Mites are used in the production of French Mimolette cheese
Mites are tiny microorganisms that are naturally attracted to the damp, cool atmosphere of cheese-aging chambers. They are particularly drawn to cooked, pressed cheeses like Comté or Cantal, burrowing into the crust and moving towards the softer centre. While cheese mites can be a problem for cheesemakers, intentionally encouraging their activity on the rind of a cheese can create a unique flavour and texture. This practice is used in the production of French Mimolette cheese.
Mimolette is a hard, orange cheese produced in Lille, France, near the Dutch-Belgian border. It is similar to Dutch Edam cheese, which is made without mites. At one or two months old, Mimolette is taken to a special chamber and inoculated with mites (Tyrophagus casei). The mites burrow into the crust, creating a rugged exterior and aerating the cheese, which dramatically reduces its bulk. The mites also contribute to the flavour of the cheese, giving it earthy, sweet, and caramel undertones.
Mimolette can be consumed at different stages of aging, and its price increases with age. Younger Mimolette (6 months or under) tastes like a mild cheddar, while older Mimolette (over 18 months) has a harder texture and a hazelnut-like flavour that is preferred by most enthusiasts of this cheese. The mites used in Mimolette are flour mites (Acarus siro), which are intentionally placed on the cheese to create its greyish colour and crusty appearance.
The practice of using mites in Mimolette cheese has been controversial. In 2013, the import of aged Mimolette was banned by the FDA in the United States, with the excess of mites being declared an allergen and health hazard. However, early intervention methods such as regularly brushing or vacuuming the outside of the cheese can limit mite damage. In France, Mimolette is a popular cheese, and it was even favoured by French president Charles de Gaulle.
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Cheese mites are microscopic and burrow into the rind of cheeses like Comté or Cantal
Cheese mites, or Acarus siro mites, are microscopic creatures that are intentionally placed on the surface of certain cheeses to contribute to their flavour and appearance. These mites are especially attracted to the damp, cool atmosphere found in the cave d’affinage, or cheese-aging chamber. They are often distributed by attaching themselves to clothing or a person's body and are then carried into storage rooms. They can also be carried by air currents and can easily find their way into cheese rooms.
Cheese mites are known to flock to cooked, pressed cheeses like Comté or Cantal, boring into the crust and moving towards the softer centre, leaving behind a floral, sweet flavour. If left unchecked, they will take over a piece of cheese until it becomes inedible. To prevent this, many hard cheeses are treated to deter cheese mites. For example, the rind of Parmesan is oiled, and cheddar is traditionally wrapped in cloth.
Mimolette, a French cheese produced in Lille near the Dutch-Belgian border, is one variety that intentionally uses cheese mites as part of its aging process. It is a hard, orange cheese similar to Dutch Edam, with a thick crust riddled with holes. After one to two months, the Mimolette is taken to a special chamber and inoculated with mites, which burrow into the crust, aerating the cheese and reducing its bulk. The result is a dense, salty cheese with earthy, sweet, and caramel undertones.
The presence of cheese mites in Mimolette has been a source of controversy, with the United States Food and Drug Administration (FDA) banning the import of aged Mimolette in 2013 due to concerns about the excess of mites being an allergen and health hazard. However, for cheese enthusiasts, the presence of mites is not a deterrent, and Mimolette can be ordered from various online specialty cheese companies.
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Maggots in cheese are considered unsafe to eat when they are dead
Casu martzu, also known as casu marzu, is a traditional Sardinian sheep milk cheese that contains live insect larvae or maggots. The cheese is derived from pecorino and is known for its advanced level of fermentation and 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, roughly 8 mm (5⁄16 in) long.
While casu martzu is considered a delicacy by some, it is also known for its controversial production method and safety concerns. The cheese is often referred to as "rotten cheese" or "rotting cheese" due to its advanced stage of decomposition. The presence of live maggots in the cheese has led to concerns about food safety and hygiene, resulting in its banned status in Italy, the European Union, and the United States. Despite this, some Sardinians continue to produce and consume casu martzu, considering it a revered part of their cultural heritage.
The consumption of casu martzu with live maggots is considered unsafe by Sardinian aficionados, who believe that the cheese should not be eaten when the maggots are dead. The belief is that dead maggots can cause health issues, and therefore, only cheese with live maggots is typically consumed. However, it is important to note that the consumption of live maggots also carries potential health risks. The larvae can survive the stomach acid and remain in the intestine, leading to a condition called pseudomyiasis or intestinal myiasis. Additionally, the larvae may carry harmful microorganisms that could cause infections.
To avoid consuming dead maggots, individuals who eat casu martzu may place the cheese in a sealed paper bag before consumption. The maggots, deprived of oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds stop, indicating that the maggots are dead, the cheese is considered safe to eat by some consumers. However, modern preservation techniques have also extended the shelf life of casu martzu, making it available beyond its traditional season of late summer and early autumn.
While some enthusiasts insist that they have never experienced health problems after consuming casu martzu, there are inherent risks associated with ingesting live maggots. The chance of health repercussions is considered fairly slim as long as the maggots do not originate from feces or garbage. Additionally, the act of properly chewing and killing the maggots before swallowing is recommended to prevent them from surviving in the body. However, the consumption of casu martzu and other cheeses with live maggots remains a controversial and divisive practice, with varying levels of acceptance and legality around the world.
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Casu martzu is considered a delicacy and an aphrodisiac by Sardinians
Casu martzu, also known as "rotten cheese" or "maggot cheese," is a traditional delicacy from Sardinia, Italy. It is made from sheep's milk cheese that has been left outside to allow the eggs of the cheese fly Piophila casei to be laid in it. The eggs hatch into larvae, which break down the cheese's fats and give the cheese a very soft texture. The larvae also excrete a liquid called làgrima, which means "teardrop" in Sardinian.
The process of making casu martzu is unique and contributes to its status as a delicacy. The cheese is deliberately left outside to allow the eggs of the cheese fly to be laid in it, and the resulting larvae are considered a crucial part of the cheese's production. This technique is not uncommon in cheesemaking, as other cheeses such as French mimolette and German Milbenkäse also involve the introduction of insects to enhance their flavor and texture.
The consumption of casu martzu is considered unsafe when the maggots in the cheese have died. Therefore, it is traditionally eaten only when the maggots are still alive, although some people prefer to kill the maggots before ingestion. Modern preservation techniques have extended the shelf life of casu martzu, making it available beyond its typical season of late summer and early autumn.
Casu martzu is considered a delicacy for its intense flavor and unique production process. It has a strong, pungent aroma and a gooey consistency due to the larvae's digestive acid interacting with the cheese. The cheese is often served with Sardinian flatbread and a strong red wine.
In addition to its culinary appeal, casu martzu is traditionally believed to be an aphrodisiac by Sardinians. This belief is deeply rooted in the island's superstition and mysticism, with the processes of shepherding, milking, and fermentation playing a significant role in Sardinian culture. The idea that casu martzu possesses aphrodisiac properties may be attributed to its strong aroma and unique characteristics.
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Frequently asked questions
Maggots, or cheese fly larvae, are deliberately introduced into Sardinian cheese, specifically casu martzu, to promote an advanced level of fermentation.
The introduction of bugs to Sardinian cheese is part of the traditional process of making the cheese, which is considered an icon of the traditional Sardinian pastoral lifestyle. The bugs promote an advanced level of fermentation, breaking down the cheese's fats and creating a very soft texture.
The consumption of cheese with bugs is a controversial topic. While some people consider it unsafe and it has been outlawed by the European Union food hygiene-health regulations, others believe it to be safe and even revered. It is important to note that there are potential health risks associated with consuming cheese with live bugs, such as enteric pseudomyiasis.
The process involves leaving freshly made pecorino cheese exposed so that the cheese fly can lay eggs in it. As the cheese matures, the larvae emerge and begin to feed on the cheese, creating a soft and liquidy texture. The larvae are then usually consumed along with the cheese, although some people choose to kill them first by placing the cheese in a sealed bag.
Yes, there are a few other examples of cheeses that contain bugs, such as French Mimolette, German Milbenkäse, and English Stilton, which was once traditionally served with mites or maggots. These cheeses use mites or other insects as part of their aging process or to enhance their flavor.
