Casu Marzu, also known as “rotten cheese”, is one of the world’s most bizarre and controversial cheeses. It originates from Sardinia, Italy, and is famous (or infamous) for being infested with live maggots!
How is Casu Marzu Made?
It starts as a regular Pecorino Sardo cheese, made from sheep’s milk.
The cheese is left outside with part of the rind removed, allowing cheese flies (Piophila casei) to lay their eggs inside.
The larvae hatch and begin to digest the cheese, breaking it down into a soft, creamy, and highly fermented texture.
Over time, the maggots produce enzymes that give the cheese a strong, pungent flavor and ammonia-like smell.
How is it Eaten?
Traditionally, it is spread on Sardinian flatbread (pane carasau) and paired with strong red wine.
Some people eat it with the maggots still alive, while others prefer to remove them first.
When disturbed, the maggots can jump up to 6 inches, so diners sometimes wear protective eyewear!
If the maggots are dead before eating, it’s considered unsafe, as this means the cheese has gone bad.
Is it Safe?
While locals have eaten it for centuries without issue, scientific studies suggest there is a risk of intestinal myiasis (maggots surviving in the human stomach and causing health problems).
It’s technically illegal in the EU due to food safety laws, but it’s still sold on the black market or made privately for personal consumption.
Some Sardinians claim it’s an aphrodisiac or has health benefits.
Would you ever try it? Or is that a hard pass? 😅
3 Comments
ewww
ew
Why are you trying to ruin cheese??? 🤮