Bushra Griffith
Casu marzu, also known as the 'forbidden cheese', 'the maggot cheese', and the world's most dangerous cheese, is a traditional Sardinian delicacy made from sheep's milk and containing live maggots. The larvae of the cheese fly Piophila casei are introduced to the cheese to promote an advanced level of fermentation and the breakdown of the cheese's fats. The maggots are considered unsafe to eat if they are dead, so diners are advised to wear glasses to prevent the maggots from launching themselves into their eyes or nasal cavity.
| Characteristics | Values |
|---|---|
| Name | Casu martzu, Casu marzu, Casu modde, Casu cundídu, Casu fràzigu |
| Other Names | The forbidden cheese, The maggot cheese, The world's most dangerous cheese |
| Place of Origin | Sardinia |
| Main Ingredient | Sheep milk |
| Texture | Soft, with some liquid (called làgrima, Sardinian for "teardrop") seeping out |
| Flavor | Intense, with Mediterranean, pastoral, and spicy notes |
| Aftertaste | Strong enough to remain for hours after a single serving |
| Larvae Appearance | Translucent white worms, roughly 8 mm (5⁄16 in) long |
| Larvae Behavior | Can launch themselves distances up to 15 centimetres (6 in) when disturbed |
| Health Risk | Can survive in the intestine, causing enteric pseudomyiasis; however, no cases have been linked to the cheese |
| Commercial Sales | Illegal in Italy and banned in several countries, including the United States |
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What You'll Learn
Casu marzu, or 'the world's most dangerous cheese'
Casu marzu, often referred to as "the world's most dangerous cheese", is a traditional Sardinian sheep milk cheese that contains live insect larvae, or maggots. The cheese gets its name from the Sardinian words "casu marzu", which literally translates to
The process of making casu marzu begins in the spring when cuts are made into the rind of the cheese. The larvae of a cheese fly, known as Piophila casei, are then introduced to the cheese. The grubs are allowed to grow inside the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. This process gives the cheese a very soft texture, with some liquid (called "làgrima", or "teardrop" in Sardinian) seeping out. The larvae themselves appear as translucent white worms, about 8mm long.
When the cheese is fully matured, it is traditionally served with freshly baked Sardinian bread and a strong, local red wine such as Cannonau. The bold, spicy flavours of the wine are said to match the cheese's aromatic strength. Each diner then chooses whether or not to eat the fully grown larvae. Those who do are advised to wear glasses or place their hand under their nose to prevent the wriggling larvae from launching themselves into their nasal cavity or eye socket. Those who do not wish to eat the maggots may place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "`pitter-patter`" sound. When the sounds subside, the maggots are dead and the cheese can be eaten.
Casu marzu is considered unsafe to eat when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is usually eaten. The larvae can possibly survive in the intestine, causing enteric pseudomyiasis. However, no cases have been linked to the consumption of casu marzu. Due to health concerns, the commercial sale of casu marzu is illegal in Italy and the cheese is also banned in several other countries, including the United States.
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How to serve and eat maggot cheese
Casu martzu, also known as casu marzu, is a Sardinian cheese made with live maggots. It is considered a delicacy in Sardinia, but its consumption is controversial due to health concerns and it has been banned in several countries. When served, the maggots should still be alive and wriggling. If the maggots are not moving, the cheese is considered toxic and unsafe to eat.
To serve casu marzu in the traditional manner, the cheese is spread on moistened Sardinian flatbread (pane carasau) and accompanied by a strong red wine like cannonau. The wine is said to complement the bold, spicy, and aromatic flavour of the cheese.
Before eating, diners should place their hand above the sandwich or wear glasses to prevent the maggots from leaping into their eyes or other orifices. Those who do not wish to ingest the maggots may place the cheese in a sealed paper bag. The maggots, deprived of oxygen, will writhe and jump in the bag, creating a "pitter-patter" sound. Once the sound stops, the maggots are dead, and the cheese can be eaten.
When eating casu marzu, it is important to be aware of the potential health risks associated with consuming live maggots. There is a risk of the maggots surviving the stomach acid and causing a condition called pseudomyiasis, which can lead to vomiting, abdominal pain, and bloody diarrhoea. However, no cases of pseudomyiasis have been linked to the consumption of casu marzu.
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The health risks of consuming live maggots
Casu marzu, also known as the "world's most dangerous cheese", is a Sardinian delicacy made from sheep's milk and contains live maggots. The cheese is considered unsafe to eat when the maggots are dead, so it is usually consumed when the maggots are still alive and wriggling.
While consuming live maggots may not always cause harm, it does pose several health risks. Here are some of the potential health risks associated with consuming live maggots:
- Myiasis: This is an infection caused by fly larvae infesting and feeding on living tissue in humans or animals. It commonly occurs in the gastrointestinal tract, leading to a condition called intestinal myiasis. Ingesting live maggots can result in the larvae surviving in the intestine, causing enteric pseudomyiasis. While there have been no documented cases linked to casu marzu, the risk remains. Myiasis can cause serious tissue damage and requires immediate medical attention.
- Food Poisoning: Maggots can transmit harmful bacteria such as Salmonella and Escherichia coli (E. coli) to humans. These bacteria can lead to foodborne illnesses with symptoms such as vomiting, diarrhea, nausea, and abdominal pain.
- Allergic Reactions: Consuming live maggots may trigger allergic reactions, ranging from mild to severe. Allergic responses can include contact dermatitis, respiratory and asthmatic symptoms, fever, and facial edema (swelling of the face).
- Injury: The wriggling larvae in casu marzu can launch themselves up to 15 centimetres when disturbed. If consumed without proper precautions, these maggots could potentially enter body cavities such as the nasal cavity or eye socket, causing injury or irritation.
- Contamination: Maggots may carry harmful microorganisms or bacteria picked up from contaminated sources such as faeces or rotting flesh. Consuming live maggots exposes you to these contaminants, increasing the risk of infection or illness.
It is important to note that the consumption of casu marzu and live maggots is not recommended due to these potential health risks. While some individuals may choose to eat this cheese as a cultural or culinary experience, it is essential to be aware of the possible dangers associated with it.
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The process of making maggot cheese
Casu martzu, also known as casu marzu, is a traditional Sardinian sheep milk cheese that contains live insect larvae or maggots. The process of making this unique and provocative cheese is as follows:
Preparation of the Cheese
Firstly, casu marzu cheese is derived from pecorino, a Sardinian cheese made from sheep's milk. In the spring, a few cuts are made into the rind of the cheese, exposing the developing curds.
The larvae of the cheese fly Piophila casei, also known as the cheese's "worms", are then deliberately introduced to the cheese. This is done by depositing the eggs of the cheese fly inside the cuts in the cheese, and then replacing the rind.
Maturation
The cheese is then left to mature outdoors or in ventilated rooms. During this time, the eggs hatch, and the translucent, white larvae begin to consume the interior of the cheese. This process brings the cheese beyond typical fermentation to a stage of decomposition, breaking down the cheese's fats and giving it a very soft texture. Some liquid, called "lagrima" or "teardrop", also seeps out of the cheese.
Serving
Once fully matured, the cheese is served with freshly-baked Sardinian flatbread (pane carasau) and a strong red wine like Cannonau. The maggots are usually still alive at this stage, and diners must take care to prevent them from leaping into their eyes or nasal cavity. Those who do not wish to ingest the maggots can place the cheese in a sealed paper bag. The maggots, deprived of oxygen, will writhe and jump in the bag, creating a "pitter-patter" sound until they eventually die. The cheese can then be eaten.
Health Concerns
It is worth noting that due to health concerns, the production and sale of casu marzu are illegal in Italy and several other countries. The cheese has been dubbed "'the most dangerous cheese in the world' as the maggots can possibly survive in the intestine, causing enteric pseudomyiasis. However, no cases of this condition have been linked to the consumption of casu marzu specifically.
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The cultural significance of maggot cheese in Sardinia
Casu marzu, often referred to as "the forbidden cheese", "the maggot cheese", or "the world's most dangerous cheese", is a traditional Sardinian delicacy with a unique and controversial production process. This cheese is made from sheep's milk and contains live insect larvae (maggots) that are introduced to promote an advanced level of fermentation, breaking down the cheese's fats and giving it a soft, creamy texture. The cultural significance of Casu marzu in Sardinia goes beyond its reputation as a strange and shocking food item.
For many Sardinians, Casu marzu is a symbol of heritage, community, and the island's agricultural roots. It is often consumed during special occasions such as weddings, festivals, and family gatherings. The process of making Casu marzu is deeply rooted in the region's history, culture, and traditions. The cheese-making facilities are mainly located on livestock farms, and the production typically takes place in the homes of breeders, emphasising the connection to Sardinia's rural lifestyle.
The unique maturation method of Casu marzu sets it apart from other cheeses. The top of each wheel of cheese is partially removed, exposing the developing curds. The eggs of the cheese fly (Piophila casei) are then deposited inside, and the rind is replaced. When the translucent, white larvae hatch, they begin consuming the interior of the cheese, resulting in its distinctive texture and flavour. This process, while considered controversial by some, showcases the ingenuity and complex relationship between food, science, and society in Sardinia.
The cultural importance of Casu marzu has led to efforts to preserve it as part of Sardinia's cultural heritage. In 2004, after significant lobbying, Casu marzu was declared a Prodotto Tradizionale della Sardegna (traditional Sardinian food product). Additionally, Sardinia has sought to obtain PDO (Protected Designation of Origin) status from the European Union to protect the cheese's name and production methods. While health concerns and legal debates surrounding the consumption of live larvae have resulted in bans on the sale of Casu marzu in Italy and several other countries, it continues to hold a special place in Sardinian culture and culinary identity.
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Frequently asked questions
Casu marzu, also known as the "forbidden cheese" or "the world's most dangerous cheese".
It is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots). The larvae of a cheese fly known as Piophila casei are introduced to the cheese to encourage an advanced level of fermentation.
The flavour is described as "intense", with Mediterranean, pastoral, and spicy notes. The aftertaste is strong enough to remain for hours after a single serving.
Casu marzu is considered unsafe to eat when the maggots in the cheese have died. The larvae can possibly survive in the intestine, causing enteric pseudomyiasis. However, no cases have been linked to the cheese.
Casu marzu is traditionally served with freshly-baked Sardinian bread and Cannonau, a strong red wine. Each diner can choose whether or not to eat the fully-grown larvae.
