Going along the same theme of my last post, another cheese with monsters. If you’re squeamish I may suggest you stop reading, as this cheese is not for the faint of heart. Casu Marzu originates in Sardinia, Italy. It starts as Pecorino, but gets taken further through the aid of fermentation thanks to….. maggots! Jumping, wriggling, living maggots. The larvae are introduce intentionally by cutting a hole in the top of the cheese and leaving it outside, and then left to feast on the cheese. The act of eating and pooping – and the acid from their excretions – breaks down and ferments the cheese and turns it from a solid block into a soft mess. Classically it is only eaten when the maggots are alive, this is a sign it’s still safe to consume. The cheese and maggots are typically scooped out of the wheel and spread on bread. And if it’s not bad enough that you have to prepare yourself of the idea that you’re about in ingest wriggling maggots, they are also able to launch themselves over a foot in the air! The cheese is said to be an aphrodisiac, but I think I would rather stick to my oysters and chocolate, thank you! Given the chance, I would have to try it – eyes closed and bread folded in half, it probably wouldn’t be so bad.
Image Source: http://linodore.blog.tiscali.it
Producer: Various
Origin: Sardinia, Italy
Milk: Raw Sheep
Class: One of a kind….
Texture: Soft, creamy, wriggly
Rind: Natural
Taste: ammonia, tang, black pepper, lingering after taste
Pairings: Powerful red wines
Cheese 