Frederic Melton
The world of cheese is a diverse and exciting one, with many unique varieties available globally. One of the most unusual types of cheese is Casu Martzu, a traditional Sardinian delicacy made from sheep or goat's milk and infested with live insect larvae. This cheese, also known as rotten cheese or maggot cheese, has a long history and is considered a crucial part of Sardinian cultural heritage. The larvae of the cheese fly Piophila casei are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down the cheese's fats and proteins, resulting in a unique texture and flavour. Despite its controversy and being outlawed in the European Union, some people are willing to try this pungent cheese, which has been featured on a cooking show by Gordon Ramsay.
| Characteristics | Values |
|---|---|
| Name of the Cheese | Casu Martzu |
| Other Names | Casu marzu, Casu modde, Casu cundídu, Casu fràzigu, Rotten Cheese, Maggot Cheese |
| Place of Origin | Sardinia, Italy |
| Main Ingredient | Sheep Milk |
| Other Ingredients | Goat Milk |
| Texture | Very Soft |
| Colour | Translucent White |
| Length | 8mm |
| Banned in | European Union |
| Status in Sardinia | Outlawed but laws are sometimes not enforced |
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What You'll Learn
- Casu martzu, a Sardinian delicacy, is made from sheep's milk and infested with live maggots
- The larvae of the cheese fly Piophila casei are deliberately introduced to the cheese to promote fermentation
- The cheese is considered unsafe to eat when the maggots have died, as they can survive in the intestine
- Casu martzu is illegal to produce and sell in the European Union due to food hygiene regulations
- Other cheeses that use bugs in their production include Milbenkäse, Cantal, and Mimolette
Casu martzu, a Sardinian delicacy, is made from sheep's milk and infested with live maggots
Casu martzu, also known as "rotten cheese" or "maggot cheese," is a traditional delicacy from Sardinia, Italy. It is made from sheep's milk and infested with live maggots, specifically the larvae of the cheese fly Piophila casei. The process of making this cheese may sound unappetizing to some, but it is a cherished tradition among Sardinian farmers and cheese enthusiasts, who argue that the use of live insects gives the cheese its unique flavor and texture.
The history of Casu martzu can be traced back centuries to the island of Sardinia, known for its strong cultural traditions and unique cuisine. The island has a long history of sheep and goat herding, and the production of cheese from their milk has been a staple of the Sardinian diet for centuries. Casu martzu is derived from pecorino cheese and is left to ferment for several months. However, what sets it apart is the introduction of live insect larvae, which takes the cheese beyond typical fermentation to a stage of decomposition.
These larvae are deliberately added to the cheese, promoting an advanced level of fermentation and breaking down its fats and proteins. The maggots burrow through the cheese, giving it a soft texture with some liquid seeping out. The larvae themselves are translucent white worms, about 8mm in length. When consumed, the larvae can survive in the intestine, but no cases of enteric pseudomyiasis have been linked to the cheese.
Casu martzu is considered a delicacy by Sardinians, but it has also sparked controversy and food safety concerns due to the presence of live maggots. It is believed to be unsafe to eat when the maggots have died, so only cheese with live maggots is typically consumed. Some people who eat Casu martzu prefer not to ingest the maggots and will place the cheese in a sealed paper bag. The maggots, deprived of oxygen, jump and writhe in the bag until they die, indicating that the cheese is safe to eat. Modern preservation techniques have extended the shelf life of Casu martzu, making it more widely available.
The cheese has faced legal challenges and is outlawed under European Union food hygiene-health regulations, resulting in heavy fines for offenders. Despite this, some Sardinians continue to produce and sell Casu martzu on the black market, where it commands a premium price. Casu martzu has gained notoriety, with some risking it all to taste this unique and pungent cheese, weighing the risks against their desire for a culinary adventure.
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The larvae of the cheese fly Piophila casei are deliberately introduced to the cheese to promote fermentation
Casu marzu, also known as "rotten cheese" or "maggot cheese," is a traditional Sardinian delicacy that has been made for centuries. It is made from the milk of sheep or goats and is left to ferment for several months. The cheese is then deliberately infested with the larvae of the cheese fly Piophila casei to promote an advanced level of fermentation and the breakdown of fats and proteins. This process gives the cheese its unique texture and flavor, which has been described as pungent and unparalleled by aficionados.
The larvae are introduced to the cheese after it has undergone the initial fermentation process. The larvae of the cheese fly Piophila casei are small, typically measuring between 4 to 5 mm in length. They possess a dark, metallic blue to black body that glistens under direct light, with fine, bristle-like hairs covering their thorax and abdomen. The female cheese flies lay their eggs in decaying organic matter, with a preference for cheese and meats that are undergoing fermentation or decomposition.
The larvae then burrow through the cheese, breaking down the fats and proteins. This process gives the cheese a very soft texture, with some liquid (called làgrima in Sardinian, meaning "teardrop") seeping out. The larvae themselves appear as translucent white worms, about 8 mm long.
The consumption of Casu marzu is considered unsafe when the maggots in the cheese have died. Therefore, only cheese with live maggots is typically consumed. Some people who eat Casu marzu prefer not to ingest the maggots and will place the cheese in a sealed paper bag. The maggots, deprived of oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. Once the sounds stop, the maggots are dead, and the cheese is considered safe to eat.
The production and sale of Casu marzu are highly regulated or banned in many parts of the world due to health concerns. The cheese has been outlawed in the European Union, and offenders face heavy fines. However, the laws are sometimes not enforced, and some Sardinians continue to produce and consume this unique and controversial cheese, considering it a crucial part of their cultural heritage.
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The cheese is considered unsafe to eat when the maggots have died, as they can survive in the intestine
Casu martzu, also known as "rotten cheese" or "maggot cheese," is a traditional Sardinian delicacy that has been considered controversial for decades due to its production method, which involves live insect larvae. The cheese is made from sheep or goat milk and is left to ferment for several months. However, what makes Casu martzu unique is that it is then deliberately infested with the larvae of the cheese fly Piophila casei, also known as the larvae of the Piophilidae family. These larvae promote an advanced level of fermentation, breaking down the cheese's fats and proteins and giving the cheese a distinct texture and flavor.
While some consider Casu martzu a delicacy, others view it as unsafe due to the presence of live insect larvae. In fact, the cheese is considered so unsafe that it has been outlawed by the European Union, and offenders face heavy fines. Despite this, some Sardinians continue to produce and consume the cheese, considering it a crucial part of their cultural heritage.
The controversy surrounding Casu martzu stems from the belief that the cheese is unsafe to eat when the maggots have died. The maggots are introduced to the cheese to promote fermentation, but they can also survive in the human intestine if ingested alive. This can lead to enteric pseudomyiasis, a condition where the larvae infest and feed on the living tissue of the intestines, causing serious tissue damage and requiring medical attention.
To avoid the potential risks associated with consuming the cheese when the maggots have died, those who eat Casu martzu typically ensure that the maggots are still alive. Some people who do not wish to ingest the maggots may place the cheese in a sealed paper bag. The maggots, deprived of oxygen, will eventually die, and the cheese can then be consumed without the risk of intestinal infestation. However, it is important to note that even consuming the cheese with live maggots carries risks, as the maggots can be contaminated with bacteria such as Salmonella enteritidis and Escherichia coli.
In conclusion, Casu martzu is a traditional Sardinian delicacy that has a long history and cultural significance. However, it is also a dangerous and controversial food due to the presence of live insect larvae and the potential risks associated with consuming the cheese when the maggots have died. While some may be willing to risk it for the unique taste and experience, it is essential to weigh the risks carefully and consider one's health and safety before indulging in this delicacy.
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Casu martzu is illegal to produce and sell in the European Union due to food hygiene regulations
Casu martzu, also known as "rotten cheese" or "maggot cheese", is a traditional Sardinian delicacy that has been causing controversy for decades. It is made from sheep's milk and is left to ferment for several months. However, what makes this cheese unique is that it is then deliberately infested with live insect larvae, specifically the larvae of the cheese fly Piophila casei of the Piophilidae family. These larvae are introduced to the cheese to promote an advanced level of fermentation and break down the cheese's fats, resulting in a very soft texture. The larvae themselves appear as translucent white worms, about 8mm long.
Due to its production method involving live insect larvae, Casu martzu has faced strong opposition from food safety authorities and has been illegalized in several countries, including the European Union. The cheese was first prohibited under Italian laws in 1962, which banned the sale of infested food. Today, it is considered illegal in the European Union due to food hygiene regulations, and those who produce and sell it face heavy fines.
Despite its illegal status, some Sardinians continue to produce and consume Casu martzu, considering it a crucial part of their cultural heritage. They argue that the use of live insects gives the cheese its distinct flavor. The cheese is traditionally believed to be an aphrodisiac by Sardinians, and the shepherding, milking, and fermentation processes are deeply rooted in the island's superstition and mysticism.
The consumption of Casu martzu is considered unsafe when the maggots in the cheese have died. Therefore, only cheese with live maggots is usually eaten, although some people refrigerate the cheese to kill the maggots before consumption. Those who do not wish to ingest the maggots may place the cheese in a sealed paper bag. The maggots, deprived of oxygen, jump and writhe in the bag, creating a "pitter-patter" sound. Once the sounds stop, indicating the maggots have died, the cheese is considered safe to eat.
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Other cheeses that use bugs in their production include Milbenkäse, Cantal, and Mimolette
Milbenkäse
Milbenkäse, also known as "mite cheese", is a German speciality cheese. It is made by flavouring balls of quark (a type of soft cheese) with caraway and salt, allowing them to dry, and then leaving them in a wooden box containing rye flour and cheese mites for about three months. The mites' digestive juices contain an enzyme that causes the cheese to ripen, and the mites are usually consumed along with the cheese. The traditional method of making Milbenkäse dates back to the Middle Ages and was nearly lost by 1970. However, it was revived by a local science teacher, Helmut Pöschel, and his associate, Christian Schmelzer.
Cantal
Cantal is an uncooked semi-hard cheese produced in the Auvergne region of central France, specifically in the département of Cantal. It is one of the oldest cheeses in France and is made from the milk of hay-fed Salers cows. Cantal cheese has a fat content of 45% and is used in various dishes such as soups, salads, and gratins. The pitted appearance of the crust of Cantal vieux, a variety of Cantal aged for more than 8 months, is a result of the activity of cheese mites.
Mimolette
Mimolette, also known as "Boule de Lille", is a French cheese produced in Lille. It is a semi-hard cheese with a spherical shape and a natural rind. The cheese mites used in Mimolette are flour mites (Acarus siro), which are intentionally placed on the surface of the cheese to contribute to its flavour and give it a distinctive grey colour and crusty appearance. The use of mites to ripen cheese is an ancient tradition, and Mimolette dates back to the reign of Louis XIV, who banned the import of Dutch Edam cheese into France, leading to the creation of a similar national cheese.
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Frequently asked questions
Casu martzu, also known as casu marzu, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots).
Casu Martzu is made by leaving freshly made pecorino out so that the cheese fly (Piophila casei) can lay eggs in the paste. As the cheese matures, the translucent fly larvae emerge and begin to break down the fats and proteins, giving the cheese a unique texture and flavour.
Casu Martzu is considered unsafe to eat when the maggots in the cheese have died. Therefore, only cheese in which the maggots are still alive is usually eaten. However, the cheese has been outlawed by European Union food hygiene-health regulations and is illegal to produce and sell in the European Union.
