Casu marzu
Country of origin Italy
Region, town Sardinia
Source of milk Sheep
Pasteurized No
Texture Soft
Casu marzu (also called casu modde or formaggio marcio) is a cheese found in Sardinia, Italy, notable for being riddled with live insect larvae. Casu marzu is Sardinian for "rotten cheese."
Creation
Derived from Pecorino Sardo, casu marzu goes beyond typical fermentation to a stage most would consider to be decomposition, brought about by the digestive action of the larvae of the cheese fly, Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called "lagrima") seeping out. The larvae themselves appear as transparent, white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches), prompting recommendations of eye protection for those eating the cheese. Some people clear the larvae from the cheese before consuming; others do not.
Taste
Yaroslav Trofimov, writing in The Wall Street Journal in 2000, describes the cheese as "a viscous, pungent goo that burns the tongue and can affect other parts of the body." It is typically consumed with Sardinian bread (pane carasau) and Cannonau, a strong red wine.