Andy Montoya
Casu marzu, also known as the 'most dangerous cheese in the world', is a Sardinian sheep milk cheese that contains live insect larvae, or maggots. The cheese is made by leaving whole pecorino cheeses outside with a part of the rind removed, allowing female cheese flies to lay their eggs in the cheese. The eggs then hatch, and the larvae begin to eat through the cheese, breaking down its fats and creating a soft, creamy texture. While some people may be disgusted by the idea of eating cheese with live maggots, Casu marzu is considered a delicacy in Sardinia, with a strong, intense flavour and an aftertaste that can last for hours.
| Characteristics | Values |
|---|---|
| Name | Casu marzu, Casu martzu |
| Alternative names | Casu modde, Casu cundídu, Casu fràzigu, Casu becciu, Casu fattittu, Hasu muhidu, Formaggio marcio |
| Place of origin | Sardinia |
| Main ingredient | Sheep's milk |
| Preparation | Milk is boiled at 35°C, rennet is added, and the liquid is put into moulds and then into brine. The cheese is left in the open air, attracting flies which lay eggs inside. |
| Texture | Very soft |
| Flavor | Intense, with Mediterranean, pastoral, and spicy notes |
| Health risks | Maggots can survive the stomach acid and remain in the intestine, causing pseudomyiasis, nausea, vomiting, and gastrointestinal upset. Maggots may also carry harmful microorganisms. |
| Legality | Banned from commercial sale |
| Cultural significance | Intrinsically part of Sardinian food culture |
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What You'll Learn
Casu marzu, the 'most dangerous cheese in the world'
Casu marzu, also known as the 'rotten cheese', is a traditional Sardinian sheep milk cheese that contains live insect larvae or maggots. It is made by leaving whole pecorino cheeses outside with a part of the rind removed, allowing female cheese flies (Piophila casei) to lay their eggs in the cheese. These flies can lay up to 500 eggs at a time. The eggs hatch into maggots, which eat through the cheese, breaking down its fats and making the texture very soft. The maggots can jump up to 15 centimetres when disturbed, so diners hold their hands above the sandwich to prevent them from leaping.
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. Some even consider it an aphrodisiac. However, due to the live maggots, casu marzu is considered by some to be the most dangerous cheese in the world. The maggots can possibly survive the stomach acid and remain in the intestine, causing enteric pseudomyiasis, which can lead to nausea, vomiting, and gastrointestinal upset. The larvae may also carry harmful microorganisms that could cause infections. Despite these risks, there have been no documented cases of pseudomyiasis linked to casu marzu consumption.
In Sardinia, casu marzu is traditionally consumed with the maggots alive. Some people who do not wish to ingest the maggots will place the cheese in a sealed paper bag. The maggots, deprived of oxygen, will eventually die, and the cheese can then be eaten. Modern preservation techniques have extended the shelf life of casu marzu to several years. When the cheese has fermented enough, it is often cut into thin strips and served on Sardinian flatbread with a strong red wine.
Casu marzu has a long history in Sardinian food culture, with references to similar cheeses appearing in ancient texts by Pliny the Elder and Aristotle. While it is banned from commercial sale, Sardinians have been consuming this cheese for centuries. In 2009, the Guinness World Records nominated casu marzu as "the most dangerous cheese in the world". However, some dispute the dangers of the cheese, noting that Sardinia has a high rate of longevity and that the local population has been consuming casu marzu for generations without any reported deaths.
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How to eat maggot cheese
Casu marzu, also known as the "maggot cheese", is a sheep milk cheese from Sardinia, Italy. It is famous for containing live insect larvae (maggots) and goes beyond typical fermentation to a stage of decomposition. The maggots are deliberately introduced to the cheese to promote an advanced level of fermentation and break down the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called làgrima, or "teardrop") seeping out. The larvae themselves appear as translucent white worms, roughly 8mm (5⁄16 in) long.
- Check the maggots: Before consuming casu marzu, it is important to ensure that the maggots are still alive. The maggots should be wiggling and translucent. If they are not moving, the cheese has become toxic and should not be eaten.
- Prepare the cheese: Some people prefer to remove the larvae before eating, while others devour them. If you decide to remove the maggots, you can place the cheese in a sealed paper bag. The maggots, starved for oxygen, will writhe and jump in the bag, eventually dying. Once they are no longer moving, you can take the cheese out of the bag and eat it without the maggots.
- Cut and serve the cheese: Casu marzu is often cut into thin strips and spread on moistened Sardinian flatbread (pane carasau). It is typically served with a strong red wine such as cannonau.
- Hold your hand above the sandwich: The larvae in the cheese can launch themselves up to 15 centimetres (6 inches) when disturbed. To prevent the maggots from leaping, diners typically hold their hands above the sandwich while eating.
- Be aware of potential health risks: Consuming casu marzu comes with some health risks. The larvae can possibly survive stomach acid and remain in the intestine, leading to a condition called pseudomyiasis, which can cause nausea, vomiting, and gastrointestinal issues. Additionally, the maggots may carry harmful microorganisms that could cause infections.
Please note that casu marzu is banned from being sold in its traditional form in Italy and several other countries due to health concerns. It is considered by Sardinian aficionados to be unsafe to eat when the maggots have died. Always exercise caution and consume at your own risk.
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Other cheeses that use maggots
Casu marzu, also known as the 'maggot cheese', is a traditional Sardinian sheep milk cheese that contains live insect larvae. It is made by leaving whole pecorino cheeses outside with part of the rind removed, allowing female Piophila casei cheese flies to lay their eggs in the cheese. The eggs hatch into maggots, which break down the cheese's fats and give the cheese a very soft texture.
While casu marzu is the most well-known example of a cheese that uses maggots, there are a few other cheeses that also rely on live arthropods for ageing and flavouring. Here are some other examples of cheeses that use maggots or cheese mites:
Milbenkäse
Milbenkäse is a German cheese that is aged using cheese mites. The mites are introduced to the cheese's surface, where they feed on the cheese and produce an enzyme that contributes to the cheese's flavour.
Mimolette
Mimolette is a French cheese that is also aged using cheese mites. The mites are added to the surface of the cheese, where they create a thin, grey crust. This crust is then removed before the cheese is consumed.
Sardinian Maggot Cheeses
In addition to casu marzu, there are several other varieties of Sardinian maggot cheeses, including casu modde, casu cundídu, casu fràzigu, casu becciu, casu fattittu, hasu muhidu, and formaggio marcio. These cheeses are made using different kinds of milk and vary in their methods of production, but they all involve the introduction of fly larvae to promote decomposition and fermentation.
Historical Stilton Cheese
While it is not a modern practice, there is evidence to suggest that Stilton cheese was once served with mites or maggots. A 1724 work by Daniel Defoe describes the cheese as being "brought to table with the mites or maggots round it, so thick, that they bring a spoon with them for you to eat the mites with, as you do the cheese."
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The history of maggot cheese
Casu marzu, also known as the "rotten cheese", is a traditional Sardinian sheep milk cheese that contains live insect larvae or maggots. The cheese is made from sheep's milk that is boiled at 35°C. Once the rennet is added, the liquid begins to coagulate and is then put into molds and brine. After 24 hours, the cheese is left in the open air, allowing flies to come and lay eggs inside. The female cheese fly Piophila casei can lay more than 500 eggs at a time. The eggs hatch into larvae, which feed on the cheese, promoting an advanced level of fermentation and breaking down its fats. This process gives the cheese a very soft texture and a strong, spicy flavour.
The overall fermentation process of casu marzu takes about three months. The cheese is considered unsafe to eat when the maggots have died, so it is traditionally consumed when the maggots are still alive. Some people choose to remove the maggots before eating the cheese, while others eat them as well. The maggots can launch themselves up to 15 centimetres when disturbed, so diners hold their hands above the sandwich to prevent them from leaping. Casu marzu is often served with Sardinian flatbread (pane carasau) and a strong red wine such as cannonau.
The consumption of casu marzu has been associated with health risks due to the presence of live maggots. The larvae can survive the stomach acid and pass through the intestine walls, causing vomiting, abdominal pain, and diarrhoea. There have been concerns about the potential for the larvae to cause pseudomyiasis, an intestinal condition, as well as the risk of ingesting harmful microorganisms that could lead to infections. As a result, the commercial sale of casu marzu is illegal in Italy, and it is banned in several countries, including the United States. Despite these concerns, there have been no documented cases of pseudomyiasis linked to the consumption of casu marzu, and the cheese is considered a delicacy in Sardinia.
In 2005, a collaboration between sheep farmers and researchers at the University of Sassari developed a hygienic method of producing casu marzu, with the aim of allowing the legal sale of the cheese. Additionally, modern preservation techniques have extended the shelf life of casu marzu, making it more accessible outside of its traditional season.
While casu marzu may be the most well-known maggot cheese, other European cheeses also incorporate live arthropods in their ageing and flavouring processes. For example, German Milbenkäse and French Mimolette cheeses rely on cheese mites, and early references to Stilton cheese suggest that it may have been served with mites or maggots in the past.
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How to make maggot cheese
Casu marzu, also known as the "maggot cheese", is made from sheep's milk. Here is a step-by-step guide on how to make it:
Step 1: Prepare the Sheep's Milk
Firstly, heat the sheep's milk to 35°C. Once the rennet is added, the liquid will begin to coagulate. This process takes about 25 minutes, after which you will be left with curdled milk.
Step 2: Mould and Brine
Next, pour the curdled milk into moulds and leave it to sit for 24 hours. After this, transfer the milk into a brine solution.
Step 3: Leave it Outside
Now, leave the cheese in the open air. This is done to allow flies to be attracted to the cheese and lay their eggs inside. The eggs will hatch into larvae, known as maggots, which will then eat through the cheese.
Step 4: Fermentation and Decomposition
The maggots' digestive system breaks down the cheese's fats, making the texture of the cheese very soft. The excretions from the maggots give the cheese its distinct soft, creamy texture and rich flavour. This process is known as fermentation through decomposition.
Step 5: Consumption
Finally, the cheese is ready for consumption. A typical casu marzu will contain thousands of maggots. It is considered unsafe to eat when the maggots in the cheese have died, so it is important to only consume the cheese when the maggots are still alive. The cheese is often cut into thin strips and spread on moistened Sardinian flatbread, served with a strong red wine.
Please note that casu marzu is considered the "most dangerous cheese" by the Guinness World Records due to the risk of maggots potentially surviving in the body and causing health issues. It is banned in the EU and difficult to obtain, so proceed with caution if you intend to make and consume this cheese.
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Frequently asked questions
Casu marzu, also known as casu martzu, is a cheese that uses maggots. It is also called the 'maggot cheese' or 'grub cheese'.
Casu marzu is made from sheep's milk. The milk is boiled at 35°C and rennet is added to coagulate the liquid. After 25 minutes, the milk is put into moulds and then into brine. The cheese is left in the open air, allowing flies to lay eggs inside.
Casu marzu is considered unsafe to eat when the maggots are dead. Therefore, it is usually eaten when the maggots are still alive. However, consuming the larvae can cause pseudomyiasis, a condition where maggots survive in the intestine, leading to nausea, vomiting, and gastrointestinal issues.
Casu marzu is a traditional cheese from the Italian island of Sardinia. It is produced by shepherds and is considered a delicacy in the region.
