casu martzu

(; literally 'rotten/putrid cheese'), sometimes spelled casu marzu, and also called "casu modde", "casu cundídu" and "casu fràzigu" in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots). A variation of this cheese exists also in Corsica (France), where it is called "casgiu merzu", and is especially produced in some Southern Corsican villages like Sartene. Derived from pecorino, casu martzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the Piophilidae family. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called "làgrima", Sardinian for "teardrop") seeping out. The larvae themselves appear as translucent white worms, roughly long. When consumed, the larvae can survive in the intestine, causing enteric myiasis. Fermentation Casu martzu is created by leaving whole pecorino cheeses outside with part of the rind removed to allow the eggs of the cheese fly Piophila casei to be laid in the cheese. A female P. casei can lay more than 500 eggs at one time. The eggs hatch and the larvae begin to eat through the cheese. The acid from the maggots' digestive system breaks down the cheese's fats, making the texture of the cheese very soft; by the time it is ready for consumption, a typical casu martzu will contain thousands of these maggots.