Cheese And The Law: What's Illegal?

There are many strange and wonderful types of cheese in the world, but few are as divisive as Casu Marzu, a traditional Sardinian sheep's milk cheese that contains live maggots. This unusual cheese has been deemed illegal by the Italian government and is banned across Europe and in the US. Despite this, it is still produced and consumed by locals in Sardinia, who have been eating it for centuries. So, what is it about this cheese that has led to it being outlawed in so many places?

Casu marzu, or 'rotten cheese', is a traditional Sardinian delicacy

Casu marzu, or "rotten cheese", is a traditional Sardinian delicacy that has been made for centuries. It is a sheep's milk cheese that is deliberately infested with the larvae of the cheese fly Piophila casei to encourage an advanced level of fermentation, or what most would consider decomposition. The digestive action of the larvae breaks down the cheese's fats, creating a soft, creamy texture and a strong flavour. The larvae themselves are about 1/3 inch (8mm) long and appear as translucent white worms.

The process of making casu marzu starts off similarly to that of the more widely known pecorino sardo. However, at a specific point in the cheese's maturation, the top of each wheel is partially removed, exposing the developing curds. The eggs of the cheese fly are then deposited inside, and the rind is replaced. When the translucent larvae hatch, they begin to consume the interior of the cheese. This process causes the cheese to ooze beads of a fatty liquid called lagrima, or "tears" in the local dialect.

Once fully matured, casu marzu is traditionally served with freshly baked bread and Cannonau, a strong, local red wine. The bold, spicy flavours of the wine are said to match the cheese's aromatic strength. Those who eat casu marzu must decide whether or not to consume the fully grown larvae, which can be as long as 15cm when disturbed. If diners choose to avoid the maggots, they can place a chunk of the cheese into a paper bag and hold it tightly closed. The maggots, starved 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. However, it is essential that the larvae are alive and moving when the cheese is consumed, as dead larvae indicate that the cheese has become toxic.

Casu marzu is often referred to as "the forbidden cheese", "the maggot cheese", or "the world's most dangerous cheese". It was named the world's most dangerous cheese by the Guinness World Records in 2009 due to health concerns associated with consuming the live maggots. The larvae can possibly survive in the intestine, causing enteric pseudomyiasis, and they may also carry harmful microorganisms that can lead to infections. Despite these risks, there have been no documented cases of illness linked to the consumption of casu marzu.

The sale of casu marzu has been banned in Italy since 1962 and is prohibited across the European Union due to food safety regulations. Offenders can face heavy fines. However, the cheese is still produced and consumed in Sardinia, where it is considered a traditional food. It is often sold "under the counter" or on the black market, and some Sardinians have organised to make it available despite the legal prohibitions.

It's made with live maggots, which cause an advanced level of fermentation

Casu marzu, also known as the "forbidden cheese" or "maggot cheese", is a traditional Sardinian cheese made from sheep's milk and containing live maggots. The process of making this cheese involves deliberately introducing the larvae of the cheese fly Piophila casei to the cheese. The larvae are allowed to grow inside the cheese, promoting an advanced level of fermentation and breaking down the cheese's fats. The acid from the maggots' digestive system causes the cheese to become very soft, with some liquid seeping out. This liquid is called "lagrima", which means "teardrop" in Sardinian.

The maggots themselves appear as translucent white worms, about 8mm long. When the cheese has fully matured, it is traditionally served with freshly baked bread and a strong red wine like Cannonau. The spicy, bold flavours of the wine are said to match the cheese's aromatic strength.

Each diner must decide whether or not to eat the fully grown larvae. Those who choose to consume the maggots 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 prefer not 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. Once the sound stops, the maggots are dead, and the cheese can be eaten. It is important to note that the larvae must be alive when the cheese is consumed; dead larvae indicate that the cheese has become toxic.

Due to health concerns, the commercial sale of Casu Marzu is illegal in Italy and several other countries, including the United States. The cheese is deemed dangerous as the maggots can survive the stomach acid and pass through the intestine walls, causing vomiting, abdominal pain, and bloody diarrhoea. However, no cases of illness have been linked to the consumption of Casu Marzu. Despite the risks, Casu Marzu remains a beloved delicacy in Sardinia, with locals laughing at the prohibition of their cherished cheese.

Maggots can survive the stomach and pass through the intestine, causing health issues

Casu marzu, also known as the 'maggot cheese' or 'grub cheese', is an infamous sheep milk cheese from Sardinia, Italy. It is known for containing live insect larvae (maggots) which are deliberately introduced to promote an advanced level of fermentation. The presence of these maggots has led to health concerns, with suggestions that they can survive the stomach and pass through the intestine, causing health issues.

The potential health risks of consuming Casu marzu are indeed linked to the maggots it contains. The larvae can possibly survive the acidic environment of the stomach and remain in the intestine, leading to a condition called pseudomyiasis. This can cause symptoms such as abdominal pain, nausea, vomiting, and bloody diarrhoea. The larvae may also carry harmful microorganisms that could lead to infections. However, it is important to note that no cases of pseudomyiasis have been directly linked to the consumption of Casu marzu.

The risks associated with ingesting the larvae have resulted in the cheese being banned from commercial sale in Italy and several other countries, including the United States. Italian authorities have deemed it dangerous, and it is also prohibited across the European Union due to food safety regulations. Offenders who sell the cheese can face hefty fines of up to €50,000 (approximately $60,000).

Despite the bans and potential health risks, Casu marzu remains a revered part of Sardinian culture and food tradition. Some locals consume the cheese with the maggots, while others prefer to remove or blend them into a spreadable paste before eating. The flavour of Casu marzu is often described as intense, spicy, and pungent, with Mediterranean and pastoral notes.

It's banned in Italy and across the EU, but Sardinians have eaten it for centuries

Casu marzu, also known as the "forbidden cheese" or the "maggot cheese", is a traditional Sardinian sheep milk cheese that has been made for centuries. The process of making this cheese involves introducing the larvae of the cheese fly Piophila casei to the cheese, which causes advanced fermentation and breaks down the cheese's fats. The larvae themselves are about 1/3 inch or 8mm long and appear as translucent white worms.

The consumption of casu marzu is considered unsafe when the maggots in the cheese have died. Therefore, only cheese in which the maggots are still alive is usually eaten. The maggots can survive the stomach acid and remain in the intestine, causing a condition called pseudomyiasis. However, no cases have been directly linked to the consumption of casu marzu. Additionally, the larvae may carry harmful microorganisms that could lead to infections. Due to these health risks, Italian authorities have banned the sale of this cheese, and it is also prohibited across the European Union due to food safety regulations.

Despite the ban, casu marzu is still consumed in Sardinia and is considered a traditional food. It is often served with Sardinian bread (pane carasau) and accompanied by Cannonau, a strong red wine. The flavour of the cheese is described as pungent, intense, and spicy.

The process of making casu marzu is unique and has been a part of Sardinian culture for centuries. Local gastronomes are hopeful that the official restrictions on the cheese will be lifted, especially given the rising use of insects as a source of protein.

It's also sold on the black market, where it may be double the price of ordinary pecorino

Casu marzu, or "rotten cheese", is an illegal cheese produced in Sardinia. It is made by introducing the larvae of the cheese fly Piophila casei to whole pecorino cheeses, which break down the cheese's fats, creating a very soft texture. The larvae themselves are also eaten, although they can survive the stomach and pass through the intestine, causing vomiting, abdominal pain, and bloody diarrhoea. Due to health concerns, casu marzu is banned from commercial sale in Italy and several other countries, including the US.

Despite the ban, casu marzu is still produced and sold on the black market, where it may be sold for double the price of ordinary pecorino. It is often sold under the counter by locals or made at home. In 2019, the illegal production of this cheese was estimated at 100 tonnes per year, worth between €2-3 million. Offenders can face heavy fines of up to €50,000 (about $60,000), but Sardinians tend to laugh at the prohibition of their beloved cheese.

The process of making casu marzu is centuries old and is considered a unique part of Sardinian culture and food history. It is revered by locals, who have been eating it for centuries, jumping grubs included. It is considered an aphrodisiac and is believed to be safe to eat, with no documented cases of health issues linked to the cheese.

Local gastronomes are hopeful that the official restrictions will be lifted, especially given the rising use of insects as a source of protein. In the meantime, casu marzu remains a sought-after delicacy for adventurous foodies and those wishing to experience a taste of traditional Sardinian culture.

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