Frederic Melton
Casu marzu, or maggot cheese, is a traditional Sardinian sheep's milk cheese that is famous for containing live maggots. The process by which the cheese is made involves leaving it in the open air, allowing flies to lay eggs inside. The resulting larvae break down the hard cheese, giving it a creamy texture. While the idea of eating maggot-infested cheese may be off-putting to some, those who have tried casu marzu describe its taste as similar to strong cheeses like gorgonzola, Stilton, or camembert. Some people even describe it as spicy or hot.
| Characteristics | Values |
|---|---|
| Common Name | Maggot Cheese |
| Official Name | Casu Marzu |
| Origin | Sardinia, Italy |
| Type of Cheese | Sheep's milk cheese |
| Taste | Strong, spicy, hot, pungent |
| Texture | Creamy |
| Legality | Illegal |
| Availability | Difficult to find |
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What You'll Learn
Casu Marzu, the 'maggot cheese'
Casu Marzu, the maggot cheese, is a traditional Sardinian specialty made from sheep's milk. It is famous, or perhaps infamous, for being infested with live maggots. The process by which the cheese becomes inhabited by maggots is a little gruesome. It starts with a hard wheel of pecorino cheese, into which a hole is cut, and milk is poured. The milk is spoiled, attracting flies, who lay their eggs, which hatch into maggots. These maggots then eat the cheese, digesting it and excreting an acid that breaks down the hard cheese, giving it a softer, spreadable texture.
The idea of eating cheese filled with live maggots is off-putting to many, and Casu Marzu has been described as looking "not tasty". However, for those who are curious, some have described the taste as similar to strong cheeses like gorgonzola, Stilton, or Camembert, but with a stronger, spicier, and more pungent flavour. It is also said to have a very strong and persistent smell.
Casu Marzu is more than just a culinary curiosity in Sardinia; it is part of the cultural heritage, harkening back to the island's shepherding traditions and the necessity of adapting foodways to limited resources. However, due to the potential health risks associated with consuming live maggots, it is illegal to sell Casu Marzu in Italy, and it was banned in the EU until recently. Despite the dangers and legal status, some people are still willing to try this rare and controversial cheese.
One person's account of trying Casu Marzu describes how they were initially disappointed by the appearance of the cheese, expecting teeming maggots but instead seeing only lumpy cheese. However, upon taking a bite, they discovered the cheese was indeed writhing with squirmy worms. They described the experience as "cring [e]-worthy", needing to wash the cheese down with red wine.
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How is maggot cheese made?
Casu martzu, or casu marzu, is a traditional Sardinian sheep milk cheese that contains live insect larvae, i.e., maggots. The cheese is derived from pecorino, an Italian cheese made from sheep's milk. The main difference between the two is that after casu marzu is made, a hole is cut in the top, and the cheese is placed outdoors where cheese flies (Piophila casei) of the Piophilidae family can lay their eggs. These eggs hatch to become maggots, which eat the cheese, leaving behind excretions of pre-digested fats, proteins, and sugars. The larvae also promote an advanced level of fermentation and break down the cheese's fats, turning the texture very soft and creamy. The liquid that seeps out is called làgrima, or "teardrop" in Sardinian. The larvae appear as translucent white worms, about 8mm or 5⁄16 in long.
The flavour of casu marzu is described as "intense", with Mediterranean, pastoral, and spicy notes. The aftertaste is strong enough to remain for hours after a single serving. The cheese is usually cut into thin strips and spread on moistened Sardinian flatbread (pane carasau) to be served with a strong red wine. However, the biggest challenge to consuming this cheese is the visual aspect of the writhing maggots. If you can look past that, casu marzu is considered a delicacy and aphrodisiac in Sardinia, often served during weddings and festival celebrations.
When consuming casu marzu, it is important to hold your hand above the sandwich or bread to prevent the maggots from leaping as they can launch themselves up to 15cm (6 inches) when disturbed. Some people also prefer not to ingest the maggots. To do this, the cheese can be placed in a sealed paper bag. The maggots, starved for oxygen, will 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. Modern preservation techniques have expanded the cheese's shelf life to several years, whereas previously, it was only obtainable during late summer and early autumn.
While casu marzu is steeped in history and has been made by Sardinians for hundreds of years, it has been banned in its own country and is considered illegal under Italian law and European Union regulations due to the risks associated with ingesting larvae, which could cause damage to the body. However, there have been no official cases of health threats linked to the consumption of casu marzu. The Sardinia Region has taken steps to counter these prohibitions, trying to protect it as its typical product of excellence.
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Is maggot cheese dangerous?
Casu marzu, or maggot cheese, is considered dangerous by some due to the presence of live maggots in the cheese. The cheese is deliberately infused with maggots by introducing fly larvae, which feed on the cheese, digest it, and excrete an acid that breaks down the hard cheese, making it soft and spreadable. While it is a traditional delicacy in Sardinia, Italy, it has been banned by the EU due to safety concerns.
The potential risks associated with consuming casu marzu include the possibility of maggots surviving in the digestive tract and causing painful and dangerous lesions in the intestines. However, there are no confirmed reports of deaths caused by consuming this cheese. Still, the idea of consuming live maggots is off-putting to many, and the cheese has a reputation for being dangerous and unappetizing.
Despite the potential risks, some people are intrigued by the idea of tasting casu marzu, and it has gained a reputation as a rare, adventurous culinary experience. Those who have tried it describe the taste as strong, similar to other strong cheeses like gorgonzola, Stilton, or camembert, with a pungent smell. The texture is described as creamy, and some people even find it tasty.
While it may be tempting to indulge in this unique delicacy, it is important to approach it with caution. The potential health risks associated with consuming live maggots are serious, and consuming undercooked or contaminated cheese can lead to foodborne illnesses. Therefore, it is advisable to exercise caution and avoid consuming casu marzu, especially for those with sensitive digestive systems or allergies.
In conclusion, casu marzu, or maggot cheese, is considered dangerous due to the presence of live maggots and the potential health risks associated with consuming them. While some adventurous eaters may be intrigued by the strong taste and creamy texture, it is essential to prioritize food safety and be cautious when encountering unusual delicacies such as casu marzu.
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What does maggot cheese look and smell like?
Casu marzu, or 'maggot cheese', is a traditional Sardinian sheep milk cheese that contains live insect larvae. It is famous for being the 'maggot cheese' or 'grub cheese'. The 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 8mm long.
The smell of casu marzu is described as extremely sharp, pungent, and strong. It is said to have a strong, persistent odour. The cheese is often cut into thin strips and spread on Sardinian flatbread, or served on toast. Some people describe the taste as spicy or hot, with an intense flavour reminiscent of Mediterranean pastures. It has a strong aftertaste that can last for hours.
The appearance of casu marzu is not particularly appealing, with visible, squirming maggots. The maggots are said to be able to launch themselves up to 15cm when disturbed, so diners hold their hands above the sandwich to prevent the maggots from leaping. The cheese is often draped in a white cloth, and the top is cracked open to scoop out the creamy delicacy.
Casu marzu is considered potentially dangerous to health. If the ingested maggots are not destroyed by gastric juices, they can cause lesions in the intestines. It is banned from commercial sale, but Sardinians have been consuming it for centuries.
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Where can you find maggot cheese?
Casu marzu, or 'maggot cheese', is a traditional Sardinian sheep milk cheese that contains live insect larvae, or maggots. It is derived from pecorino and is considered a delicacy by locals. The cheese is made by leaving whole pecorino cheeses outside with part of the rind removed, allowing female cheese flies (Piophila casei) to lay their eggs in the cheese. When the eggs hatch, the resulting larvae begin to eat through the cheese, breaking down its fats and creating a very soft texture. The acid from the maggots' digestive system also gives the cheese a strong flavour, which has been compared to a ripe gorgonzola.
Due to health concerns, casu marzu has been outlawed by the EU, making it hard to find and expensive to obtain. It is illegal to buy and sell, and those who wish to try it must often rely on word-of-mouth recommendations and personal connections to locate it. In Sardinia, it is produced by local shepherds and shared with friends, but not sold to the general public.
Despite its illegal status, there have been reports of casu marzu being available at certain specialty restaurants and events. For example, there was a Cheese Festival in Bra, Italy, where the cheese was rumoured to be available. In addition, a restaurant in Queens, New York City, reportedly had casu marzu on the menu, although the owner emphasised that it was not for sale and that access to the cheese was solely at his discretion.
Those seeking to try casu marzu should exercise caution and be aware of the potential health risks associated with consuming cheese containing live insect larvae. It is also important to note that the cheese is considered unsafe to eat if the maggots are dead, as this indicates that the cheese has spoiled.
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Frequently asked questions
Maggot cheese, or Casu Marzu, is a traditional Sardinian sheep's milk cheese that is famous for containing live maggots.
According to some people who have tried Casu Marzu, the cheese tastes pretty good, especially if you like strong cheeses like gorgonzola, Stilton, or camembert. It has also been described as "spicy" or "hot", with a very strong and persistent smell.
Casu Marzu is made when a fly lays its eggs on a hard wheel of pecorino cheese before the cheese rind is fully formed. The maggots then eat the cheese, digest it, and expel an acid that breaks down the hard cheese, making it soft and spreadable.
Casu Marzu is considered a dangerous cheese and has been banned in the EU due to the potential health risks associated with consuming live maggots. However, there are no known reports of deaths caused by consuming this cheese.
Casu Marzu is traditionally made and consumed in Sardinia, Italy. It is considered a part of the cultural heritage of the island. However, due to its illegal status, it may be difficult to find and is not typically sold to tourists or the general public.
