Casu Marzu, The Cheese With Live Maggots

We usually demand for our food to be fresh, well who wouldn't? Unless of course, you are living in Sardinia and the people there actually pay good money to eat cheese that is infested with thousands of live, wriggling maggots. Behold, Casu Marzu, the most dangerous cheese in the world. Yes folks, death by cheese is now possible. Want to know why Casu Marzu is named the most dangerous cheese? You're about to find out.

For starters, adventurous diners who are willing to take the challenge of consuming the Casu Marzu must hold their hands up into their faces while eating. This is because the maggots when disturbed, are capable of launching themselves up into your face. Not only that, one must cautiously chew the worms to death before swallowing as any live worm will take up residence inside your digestive tract and proceed to chew holes inside your intestines.

Hence, we are not surprised when the European Union issued a ban on this bizarre dish that was probably birthed from a mad chef's imagination. Currently, cheese enthusiast are attempting to circumvent this ban by getting Casu Marzu to be listed under the tradition and culture food section. As for now, Casu Marzu can only be bought off the black market.

Made out of Sardinian sheep milk, Casu Marzu originated from the island of Sardinia. Unlike normal cheese that uses the process of fermentation, Casu Marzu takes it to the level of decomposition. A typical Casu Marzu is created by removing the rind of the cheese and leaving it in a dark hut for two to three months. Producers need to be skilled enough to understand the type of milk that will attract the female cheese fly aka Piophila Casei who will then lay their eggs into the cheese.

WE ARE MANY!!!WE ARE ONE !!!

The baby maggots will then chew their way into the cheese, eating and excreting on the cheese surface, giving it a very soft texture. Liquid will also form on the inside of the cheese which are made up of the maggot's excrement.

Cheese aficionado believe that the cheese should not be consumed if the larva is no longer moving. In their observation, the health of the larva is the yardstick to determine the freshness of the cheese. Hence, you should only consume the Casu Marzu when the maggots are still alive and wriggling. How's that for appetite? Those with a weak heart or stomach usually kill the larva by wrapping the cheese in plastic. Deprived of oxygen, the maggots will die off.... not before launching themselves on the surface of the plastic, making eerie Tak Tak Tak sounds. Ewww...

Usually, Casu Marzu is eaten during weddings as they are believed to be a potent aphrodisiac, Served with flat bread and strong wine, Casu Marzu is said to taste like ripe gorgonzola cheese. Cheese with live maggots....anyone?