Randy Chandler
Bugs in cheese are a well-known phenomenon, with some cultures even embracing the presence of insects in their cheese. For example, the Sardinian delicacy Casu Marzu is known for containing wriggling maggots, and is traditionally eaten with a spoon to consume the mites or maggots along with the cheese. While some people may be disgusted by the idea of bugs in their cheese, others have embraced it as a tasty treat. In fact, there are even products like cheesy cheddar-flavored mealworms available as snacks, showing that bugs and cheese can sometimes go together in unexpected ways.
| Characteristics | Values |
|---|---|
| Bugs in cheese dip | Cheese mites, maggots, cheese fly larvae |
| Edibility | Edible in some cultures, illegal to sell in some places |
| Nutritional value | High protein content |
| Taste | Buttery |
| Texture | Soft and writhing |
| Smell | Pungent with tangy ammonia |
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What You'll Learn
Bugs in cheese are called 'cheese bugs' or 'cheese mites'
Bugs found in cheese are commonly referred to as "cheese bugs" or "cheese mites". While the idea of bugs in cheese may seem unappetizing, the presence of cheese mites is not always a bad thing. In fact, in some cheeses, such as French Mimolette, cheese mites are intentionally introduced during the aging process. The mites contribute to the flavor and give the cheese a unique appearance with a greyish color and crusty texture.
Cheese mites, or Acarus siro mites, are microscopic organisms that are attracted to the damp and cool environment of cheese-aging chambers. They are particularly drawn to cooked, pressed cheeses like Comté or Cantal, burrowing into the crust and moving toward the softer center. While they are typically too small to be seen with the naked eye, their presence can be detected by the fine brownish dust they leave behind on the cheese's surface.
Cheese mites can also be found on other hard cheeses such as Cheddar and Parmesan. Early intervention, such as regularly brushing or vacuuming the outside of the cheese, can help limit mite damage. Oiling the rind of Parmesan or wrapping Cheddar in cloth can also deter cheese mites.
While some people may be put off by the idea of bugs in their cheese, the practice of using mites to ripen and age cheese is not new. In fact, the use of mites to ripen cheese is an ancient tradition, predating the reign of Louis XIV. However, it is important to note that cheese mites are not meant to be consumed, and if visible bugs are present in cheese, it is best to discard it and take the necessary steps to prevent further infestation.
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Bugs in cheese are illegal in most places
Bugs in cheese are considered a delicacy in some parts of the world, but in most places, they are illegal. For example, the traditional Sardinian cheese Casu Marzu, which contains maggots, was banned in the EU for some time. While it is no longer banned, its sale is still illegal, and it can only be produced for personal consumption.
In most places, bugs in cheese are prohibited due to food safety concerns. The presence of insects and their larvae can indicate that the cheese has been contaminated or is spoiled. Additionally, some insects can transmit diseases or cause allergies, posing potential health risks to consumers.
However, there are exceptions to the rule, and some bugs in cheese products are commercially available. For example, edible insects like mealworms are sold as snacks and marketed as a healthy, protein-rich alternative to traditional snacks like potato chips. These insects are often seasoned with cheese-based flavours, such as cheddar, to enhance their taste and make them more appealing to consumers.
Despite the potential health benefits of insect-based snacks, the idea of consuming bugs is often met with hesitation and disgust in many cultures. This reluctance may be due to cultural norms and taboos surrounding the consumption of insects, which are often viewed as pests rather than food items.
In conclusion, while bugs in cheese may be considered a delicacy in some regions, they are generally illegal in most places due to food safety regulations. The exception to this rule is when the insects are intentionally added as a food ingredient, as in the case of seasoned mealworms. However, the consumption of insects, whether in cheese or other food products, remains a divisive topic, with some embracing it as a sustainable protein source and others finding it unappetizing.
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Bugs in cheese are a delicacy in Sardinia
Bugs in cheese, or Casu Marzu, is a traditional delicacy in Sardinia. This cheese is made from sheep's milk and contains live insect larvae, or maggots. The process of making Casu Marzu involves introducing the eggs of the cheese fly to the cheese at a specific stage of maturation. When the eggs hatch, the resulting larvae break down the cheese's fats, creating a very soft texture. The fully matured cheese is then served with bread and red wine, with the option to consume the larvae as well.
The practice of consuming Casu Marzu is deeply rooted in Sardinian culture and history. Local gastronome Giovanni Fancello traces the tradition back to the island's time as a province of the Roman Empire, citing references to worm consumption by ancient scholars like Pliny the Elder and Aristotle. Casu Marzu is also considered an aphrodisiac and holds significant value in the island's superstition and mysticism.
Despite its cultural significance, Casu Marzu has faced legal challenges and is banned in many places, including the European Union and the United States, due to food hygiene and health regulations. However, some Sardinians continue to produce and consume it, even resorting to black-market sales. The cheese has gained notoriety, with some describing it as "revered" and an iconic part of the traditional Sardinian pastoral lifestyle.
The experience of consuming Casu Marzu is unique, with diners taking precautions to prevent the maggots from leaping onto their faces. The flavor is described as "intense," with Mediterranean, pastoral, and spicy notes, and an aftertaste that lingers for hours. While some find the idea of eating maggots unappealing, others consider the taste and texture surprisingly pleasant.
In conclusion, bugs in cheese, or Casu Marzu, is a traditional delicacy in Sardinia that has become infamous for its use of live insect larvae. While it faces legal challenges and sparks mixed reactions, it holds cultural and historical significance for Sardinians and continues to be sought after by those adventurous enough to try it.
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Bugs in cheese can be served with a spoon
Bugs in cheese, or bugging cheese, is a delicacy in some cultures. The most famous example is the Sardinian cheese called casu marzu, which is known for containing live maggots. These maggots are the larvae of cheese flies, which are attracted to the cheese and leak their acidic stomach juices onto it, creating a tangy ammonia flavor. While some may find the idea of eating bugs with cheese unappetizing, others consider it a tasty treat. In fact, there are even companies that sell seasoned mealworms as a snack or appetizer, such as the Cheesy Cheddar-flavored mealworms sold by Party Bugs Shop.
When it comes to serving bugs in cheese with a spoon, there are a few things to consider. Firstly, the type of cheese being used is important. Softer cheeses, such as those mentioned in the BUGS documentary, are more likely to be served with a spoon, as they have a very soft texture that can be easily scooped up. Harder cheeses, on the other hand, may be more difficult to spoon out and are more often served in slices or chunks.
Another factor to consider is the type of bug in the cheese. Some bugs, like the cheese fly larvae, are small and can be scooped up along with the cheese. Others, such as larger insects, may need to be removed from the cheese before serving. It is important to note that not all bugs are safe to consume, so proper identification and preparation are crucial.
When serving bugs in cheese with a spoon, it is advisable to provide guests with some form of warning or disclaimer. While some people may be adventurous eaters, others may be hesitant to try such an unusual dish. It is also important to ensure that the cheese is of high quality and has been properly stored to minimize the risk of foodborne illnesses.
Finally, it is worth mentioning that the legality of selling bug-infested cheese varies depending on the region. For example, while casu marzu can be produced and served for personal consumption, selling it carries a fine due to its hazy legal status. Therefore, it is essential to be aware of the local regulations surrounding the production and sale of such cheeses before offering them to guests.
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Bugs in cheese dip might be difficult to eat due to jumping
Bugs in cheese dip might be difficult to eat due to their jumping capability. The larvae, or maggots, of the cheese fly, a native Sardinian delicacy, are known for their jumping ability. These shiny black flies, or "skippers," can jump up to six inches in the air. This can make them quite mobile and challenging to capture, especially when they are actively trying to avoid being eaten.
Cheese flies are attracted to cheese due to their preference for leaking their acidic stomach juices onto certain foods and regurgitating them. This behavior can enhance the flavor of the cheese, making it more desirable to humans in some cultures. However, the jumping behavior of the cheese fly larvae can make them difficult to consume. When consuming a cheese dip containing these bugs, one must be cautious and prepared for their sudden movements.
The mobility of the bugs, especially their jumping ability, can make them challenging targets to capture with a spoon or other utensils. They may leap off the spoon before reaching your mouth, requiring quick reflexes to successfully eat them. Additionally, the act of jumping may cause the bugs to exit the cheese dip entirely, making it even harder to eat them with the intended utensils or tools. The consumer might need to resort to using their hands or other unconventional methods to catch and eat the jumping bugs.
Furthermore, the jumping behavior of the bugs could potentially lead to contamination of the surrounding area. As they leap into the air, they may escape the confines of the dip and land on nearby surfaces, spreading their acidic stomach juices and creating an unsanitary environment. This could be particularly problematic if the cheese dip is being served at a gathering or party, where guests may be put off by the jumping bugs or the resulting mess.
To mitigate the challenges posed by the jumping bugs in cheese dip, consumers could employ various strategies. One suggestion might be to use a lid or cover for the dip, creating a barrier that prevents the bugs from jumping out. Another approach could be to incorporate ingredients that slow down the bugs or reduce their jumping ability, making them easier to capture with a spoon or other utensils. Consumers could also opt for consuming the bugs in a different format, such as dried or cooked, which might reduce their mobility and jumping capability.
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Frequently asked questions
If you find visible bugs in your cheese dip, it is best to throw it away and contact your local extension office to identify the type of bug.
To prevent bugs from getting into your cheese dip, store it in airtight containers such as glass or plastic jars.
Some people consider edible insects, such as mealworms, to be a good source of protein and an environmentally friendly alternative to traditional protein sources.
Yes, Casu Marzu, an illegal Sardinian cheese, is known for containing maggots or cheese fly larvae. While it is produced and consumed, selling it carries a fine.
