Patrick Oconnell
Rotten cheese is a fascinating niche in the food industry. One of the most famous rotten cheeses is Casu Marzu, a traditional Sardinian sheep milk cheese that contains live insect larvae. The cheese is created by leaving whole pecorino cheeses outside with part of the rind removed to allow the eggs of the cheese fly Piophila casei to be laid in the cheese. The resulting cheese has a soft, creamy texture and a pungent aroma, often described as intensely tangy and ammoniated. While Casu Marzu is considered a delicacy by some, its consumption remains largely controversial due to health risks associated with ingesting live insect larvae. Those who are brave enough to try this unique sensory experience can expect an intense flavor with Mediterranean, pastoral, and spicy notes.
| Characteristics | Values |
|---|---|
| Name of Rotten Cheese | Casu Martzu (or Casu Marzu) |
| Other Names | Casu Modde, Casu Cundídu, Casu Frazigu, Casgiu Merzu |
| Place of Origin | Sardinia, Italy |
| Main Ingredient | Sheep's Milk |
| Distinctive Feature | Contains live insect larvae (maggots) |
| Texture | Soft, creamy |
| Flavor | Intense, spicy, pungent, peppery, sharp |
| Aroma | Intense, tangy, ammoniated |
| Serving Suggestions | Moistened Sardinian flatbread, prosciutto and melon, strong red wine |
| Health Risks | Maggots can carry harmful microorganisms that may lead to infections; can survive stomach acid and remain in the intestine |
| Legality | Banned in Italy, the European Union, and many other countries |
| Storage | Unopened cheese can be stored in the refrigerator in a sealed container; expensive aged cheeses should be wrapped in cheese paper or wax paper |
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What You'll Learn
- Casu marzu: Sardinian delicacy made from sheep's milk and filled with live maggots
- Health risks: Consumption of Casu marzu is considered unsafe due to health risks associated with live maggots
- Banned: Casu marzu is banned in Italy, the EU, and many other countries
- Preparation: Casu marzu is often cut into thin strips and served with Sardinian flatbread and red wine
- Other rotten cheeses: While not inherently rotten, Stilton and Gamalost cheeses are known for their strong aroma and bold flavour
Casu marzu: Sardinian delicacy made from sheep's milk and filled with live maggots
Casu marzu, also known as the '"rotten cheese" of Sardinia, is a traditional delicacy made from sheep's milk and filled with live maggots. The process of making this cheese is unique and involves deliberately introducing the larvae of the cheese fly (Piophilidae family) to promote an advanced level of fermentation. This breaks down the cheese's fats, resulting in a very soft texture with a liquid called "lágrima" (meaning "teardrop" in Sardinian) seeping out. The larvae themselves are about 8mm long and appear as translucent white worms.
The history of this cheese goes back to ancient times, with local gastronome Giovanni Fancello tracing Sardinian cuisine to the island's time as a province of the Roman Empire. Fancello also points out that important historical figures like Pliny the Elder and Aristotle were known to have eaten worms, so consuming maggot cheese is not unthinkable in Sardinian culture. Casu marzu is considered a revered delicacy by locals, who believe it to be an aphrodisiac. The shepherding, milking, and fermentation necessary for the dish are deeply rooted in the island's superstition and mysticism.
The process of making casu marzu starts with leaving whole pecorino cheeses outside with part of the rind removed, allowing female cheese flies (Piophila casei) to lay their eggs in the cheese. A single female fly can lay more than 500 eggs at once. When the eggs hatch, the resulting larvae begin to eat through the cheese, breaking down its fats and creating a very soft texture. The overall fermentation process takes about three months.
Casu marzu is typically consumed when the maggots are still alive, as it is considered unsafe to eat when they are dead. The cheese is cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), often served with a strong red wine like cannonau. The flavour of the cheese is described as intense, with Mediterranean, pastoral, and spicy notes. However, due to the risk of maggots surviving in the body and causing health issues, Italian authorities have banned the sale of this cheese, and it is also prohibited across the European Union.
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Health risks: Consumption of Casu marzu is considered unsafe due to health risks associated with live maggots
Casu marzu, also known as "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 and the breakdown of the cheese's fats. The texture of the cheese becomes very soft, with a liquid called "lágrima" seeping out. While the idea of consuming cheese filled with maggots may seem off-putting, fans of Casu marzu appreciate its complex flavours and consider it a delicacy. The cheese is often enjoyed spread on bread or paired with a robust red wine that complements its intense taste.
However, the consumption of Casu marzu is considered unsafe due to the health risks associated with live maggots. The larvae can jump up to 15 centimetres, which can be alarming and potentially cause harm to the eyes. Additionally, the cheese is known to host a variety of harmful bacteria and microorganisms that may lead to food poisoning and infections. The larvae themselves can survive the stomach acid and remain in the intestine, causing enteric pseudomyiasis. While no cases have been linked to the cheese, the potential health risks have led to its ban from commercial sale in Italy, across the European Union, and in many other countries.
Despite the health concerns, Casu marzu holds strong cultural significance in Sardinia and continues to be consumed by locals. It is considered a connection to their ancestral traditions and a testament to their resourcefulness. The cheese-making process, along with its rare and intense taste, is revered as an icon of the traditional Sardinian pastoral lifestyle. Some Sardinians even believe it to be an aphrodisiac.
The process of making Casu marzu involves leaving whole pecorino cheeses outside with part of the rind removed, allowing female cheese flies of the Piophilidae family to lay their eggs in the cheese. Each female can lay more than 500 eggs at a time. When the eggs hatch, the resulting larvae begin to eat through the cheese, breaking down its fats and creating a very soft texture. After three months, the cheese is considered ready for consumption, typically containing thousands of live maggots.
To consume the cheese, some locals spin it through a centrifuge to merge the maggots with the cheese, while others eat it as is, including the live maggots. Those who wish to avoid ingesting the maggots may place the cheese in a sealed paper bag. The maggots, deprived of oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. Once the sounds subside, indicating that the maggots are dead, the cheese can be eaten. Modern preservation techniques have extended the shelf life of Casu marzu to several years, whereas traditionally it was only available during specific seasons.
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Banned: Casu marzu is banned in Italy, the EU, and many other countries
Casu marzu, or 'rotten cheese', is a traditional Sardinian sheep milk cheese that contains live insect larvae, or maggots. The larvae are deliberately introduced to the cheese to promote an advanced level of fermentation, breaking down the cheese's fats. The texture of the cheese becomes very soft, with some liquid seeping out. The larvae appear as translucent white worms, roughly 8mm long.
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. Some people prefer to remove the larvae before eating, while others devour them. The larvae can launch themselves up to 15cm when disturbed, so diners hold their hands above the sandwich to prevent the maggots from leaping.
Due to health concerns, casu marzu is banned in Italy, the EU, and several other countries, including the United States. The larvae can carry harmful microorganisms that may lead to infections, and they can possibly survive in the intestine, causing enteric pseudomyiasis. Italian authorities have deemed the cheese dangerous, and as EU food safety regulations mandate that only food safe for consumption can be sold, it is prohibited across the European Union.
Despite the ban, casu marzu is still available on the black market, where it may be sold for double the price of an ordinary block of pecorino cheese. Attempts have been made to circumvent the Italian and EU ban by having casu marzu declared a traditional food. Local gastronomes are hopeful that, given the rising use of insects as a source of protein, the official restrictions will be lifted.
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Preparation: Casu marzu is often cut into thin strips and served with Sardinian flatbread and red wine
Casu marzu, or 'rotten cheese' in Sardinian, is a traditional Sardinian delicacy. It is made from sheep's milk and contains live insect larvae or maggots. The cheese is left outside with part of the rind removed, allowing female cheese flies to lay their eggs in the cheese. The eggs hatch into maggots, which break down the cheese's fats, creating a soft texture and a unique flavour.
When consumed, the maggots in Casu marzu are typically still alive. However, some people prefer to avoid ingesting the maggots. To do this, the cheese can be placed in a sealed paper bag. As the maggots are starved of oxygen, they writhe and jump, creating a "pitter-patter" sound. Once the sounds stop, the maggots are dead, and the cheese can be eaten.
To prepare Casu marzu, the cheese is often cut into thin strips and served on moistened Sardinian flatbread, known as pane carasau or carasau flatbread. The cheese is spread on the bread, and diners hold their hands above the sandwich to prevent the maggots from leaping. Casu marzu is typically washed down with a strong red wine like Cannonau, which helps to cut through the fattiness of the cheese. The flavour of the cheese is described as "intense", with Mediterranean, pastoral, and spicy notes, and a strong aftertaste that can last for hours.
Casu marzu is considered a revered part of Sardinian culture and history, with roots tracing back to the island's time as a province of the Roman Empire. It is believed to be an aphrodisiac and is featured prominently in the island's superstition and mysticism. However, due to the potential health risks associated with consuming live insect larvae, the sale of Casu marzu has been banned in Italy, the European Union, and the United States. Despite the bans, it is still possible to find Casu marzu in local markets in Sardinia, where it is sold discreetly.
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Other rotten cheeses: While not inherently rotten, Stilton and Gamalost cheeses are known for their strong aroma and bold flavour
While not inherently rotten, Gamalost and Stilton are two well-known cheeses with a reputation for their strong aroma and bold flavour.
Gamalost
Gamalost is a unique cheese from Norway that has been enjoyed for centuries. The name translates to "old cheese" in Norwegian, referring to its traditional production process. Gamalost has a distinct flavour and texture, with a strong smell and a firm, crumbly texture. It is described as having the same funk as blue cheese, with some of the same notes as parmesan, yet it is also round in flavour like a "normal" cheese. It is sweeter and nuttier than Pont L’Évêque, a French washed rind cheese with a softer texture. Gamalost is made from soured milk and was initially created by letting milk ferment naturally, leading to the development of lactic acid bacteria. It was a staple food for the Vikings and is still a popular delicacy in Norway today.
Stilton
Stilton is an English cheese with two varieties: blue and white. Blue Stilton has Penicillium roqueforti added to give it a characteristic smell and taste, while white Stilton does not contain this mould and is instead used as a base for blending with fruits or chocolate. Blue Stilton is often eaten with pears or celery and is commonly added to vegetable soups. It is also crumbled over salads, melted into a sauce, or simply enjoyed with various crackers, biscuits, or bread. Traditionally, it is paired with a barley wine or port, and it is often eaten during Christmas. The village of Stilton, where the cheese gets its name, has long been a seller of this variety, though it cannot be produced there as it is not in one of the three permitted counties (Derbyshire, Leicestershire, and Nottinghamshire).
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Frequently asked questions
Casu Marzu is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots). It is also known as casu martzu, casu modde, casu cundídu, and casu fràzigu.
Casu Marzu is considered rotten cheese because it goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly. These larvae are deliberately introduced to the cheese to promote an advanced level of fermentation and the breakdown of the cheese's fats.
Casu Marzu is considered a delicacy by some, but its consumption remains largely controversial due to health risks associated with ingesting live insect larvae. The sale and consumption of Casu Marzu are prohibited in many countries, including Italy, the European Union, and the United States. However, it may still be possible to obtain it in Sardinia, Italy, where it originates, or in certain villages in Southern Corsica, France.
Casu Marzu is typically consumed when the maggots are still alive. When eating, it is recommended to close your eyes and hold one hand below your nose to prevent the maggots from jumping into your nostrils. It is important to chew and kill the maggots before swallowing to avoid potential health risks. Casu Marzu is often served with moistened Sardinian flatbread (pane carasau) or prosciutto and melon, paired with a strong red wine like cannonau.
