Andy Montoya
Casu marzu, or casu martzu, is a sheep's milk cheese from Sardinia, Italy, that is famous for being the 'maggot cheese' or 'grub cheese'. The cheese is deliberately left in the open air so that flies come and lay eggs inside, and the larvae are introduced to promote an advanced level of fermentation and the breakdown of the cheese's fats.
| Characteristics | Values |
|---|---|
| Name | Casu marzu, casu martzu, casu modde, casu cundídu, casu fràzigu |
| Country of origin | Sardinia, Italy |
| Region of origin | Corsica |
| Main ingredient | Sheep milk |
| Boiling temperature | 35°C |
| Rennet | Yes |
| Coagulation time | 25 minutes |
| Moulding time | 24 hours |
| Brining time | 24 hours |
| Affinage time | Minimum 15 days |
| Texture | Very soft |
| Larvae | Yes |
| Larvae type | Insect |
| Larvae family | Piophilidae |
| Larvae introduction | Deliberate |
| Larvae purpose | Advanced fermentation and breaking down of fats |
| Larvae danger | Yes |
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What You'll Learn
- Casu marzu is a sheep cheese from Sardinia, Italy
- The cheese is made from sheep milk that is boiled at 35°C
- The cheese is left in the open air, which is why flies come and lay eggs inside
- The larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation
- Casu martzu is an important cultural symbol in Sardinia
Casu marzu is a sheep cheese from Sardinia, Italy
Casu marzu is an important cultural symbol in Sardinia, although it is considered gross by many. It is also known as casu modde, casu cundídu and casu fràzigu in Sardinian.
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The cheese is made from sheep milk that is boiled at 35°C
Casu marzu, or casu martzu, is a sheep cheese from Sardinia, Italy. The cheese is made from sheep milk that is boiled at 35°C. Once the rennet is added, the liquid begins to coagulate. After about 25 minutes, the milk is put into moulds, and 24 hours later, into brine. The cheese is then left in the open air, which is why flies come and lay eggs inside. 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 process of making casu marzu is similar to that of Stilton cheese, as described by Daniel Defoe in his 1724 work *A Tour thro' the Whole Island of Great Britain*. Defoe notes that Stilton cheese is "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 cheese is left in the open air, which is why flies come and lay eggs inside
Casu marzu, also known as 'maggot cheese' or 'grub cheese', is a sheep's milk cheese from Sardinia, Italy. The cheese is made by boiling the milk at 35°C and adding rennet, which causes the liquid to coagulate. After 25 minutes, the curdled milk is put into moulds and then, 24 hours later, into brine. The cheese is then left in the open air, which is why flies come and lay eggs inside.
The process of leaving the cheese in the open air is known as affinage, and it lasts a minimum of 15 days to obtain a creamy casu marzu. During this time, the cheese is exposed to the elements, including flies, which are attracted to the cheese's odour and lay their eggs inside. The eggs then hatch into larvae, which feed on the cheese and promote an advanced level of fermentation and the breakdown of the cheese's fats. This process gives casu marzu its distinctive soft texture and slightly liquid consistency.
The practice of leaving cheese in the open air to attract flies and their larvae is not unique to Sardinia. In his 1724 work, *A Tour thro' the Whole Island of Great Britain*, Daniel Defoe describes a similar process for making Stilton cheese in England. Defoe notes that the cheese was "brought to the 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."
While casu marzu may be considered a dangerous or controversial cheese due to the presence of live larvae, it is an important cultural symbol in Sardinia and is widely talked about all over the world.
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The larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation
Casu marzu, or 'maggot cheese', is a traditional Sardinian sheep milk cheese that contains live insect larvae. The larvae are deliberately introduced to the cheese to promote an advanced level of fermentation. This process breaks down the cheese's fats, giving it a very soft texture with some liquid (called làgrima, or 'teardrop' in Sardinian) seeping out.
The cheese is made from sheep milk that is boiled at 35°C. Once the rennet is added, the liquid begins to coagulate and, after about 25 minutes, the milk is put into moulds. Twenty-four hours later, the cheese is put into brine and then left in the open air. This is when flies come and lay their eggs inside.
The larvae of the cheese fly, from the Piophilidae family, are added to the cheese to encourage decomposition. This process goes beyond typical fermentation, giving casu marzu its distinctive 'rotten' or 'putrid' characteristics.
Casu marzu is an important cultural symbol in Sardinia, although it is considered controversial due to the presence of live maggots.
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Casu martzu is an important cultural symbol in Sardinia
The cheese is made from sheep milk that is boiled at 35°C. Once the rennet is added, the liquid begins to coagulate. After about 25 minutes, the milk is put into moulds, and 24 hours later, into brine. The cheese is then left in the open air, which is why flies come and lay eggs inside. 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 process of making casu martzu is a traditional practice in Sardinia, and the cheese is widely consumed and appreciated in the region. It is considered a delicacy and is often served as an appetiser or snack. While some people may find the idea of eating cheese with maggots unappealing, casu martzu is an important part of Sardinian culture and cuisine.
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Frequently asked questions
Casu marzu or casu martzu.
Sardinia, Italy.
Sheep milk is boiled at 35°C. Once the rennet is added, the liquid begins to coagulate. It takes about 25 minutes before obtaining curdled milk. Then, this milk is put into moulds, and 24 hours later, into the brine. The cheese is then left in the open air, which is why flies come and lay eggs inside.
Yes, according to various experts, casu marzu and its living larvae can cause many dangerous symptoms.
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