Ooof. Ive been able for the most part to avoid that. Never again.
The closest I would come to that would be when my step-grandfather made something that he claimed came from the old country. In his case that would have been Bavaria though I didn’t see or find evidence of any such thing there so maybe they were kicked out for making it. He would save up all the odd slivers of meat (that last little weird outside heel of ham, the nubbin end of a summer sausage, etc) in a milk carton in the fridge and they would lay there and get funny and sort of dried out. Eventually he would have enough and then he would intentionally spoil a gallon of milk. He would make a ball of curd and smash it around the meat slice creating a patty of sorts. After heavily peppering it he would cook it on the tin roof in summer for two or three days. He would eat it while drinking a beet wine straight from the jug that still had the bread yeast in there doing its work. He was ridiculously strong right up to the day he died so maybe there was some sort of magic in that. The closest thing Ive ever heard of (and seen but not eaten) is some kind of intentionally spoiled dried butter cheese thing that some Mongolians make in a box above their yurt lintel. If there is any connection between those things then it must be a recipe originating deep in the well of time.
I have to admit though that there is a beerkase sold around here that I occasionally buy. It has both of the delicious aromas of unwashed feet and rotting flesh in one food! I rather enjoy it especially with pickled meats but its enough to make most people cry.
Sounds kind of yucky, but very, VERY interesting.
Maybe there is some benefit in the good bacteria formed.
Some say cultured bacteria such as Acidophilus provides good bacteria to the stomach and helps everything function better.