Exploring the Unique and Controversial Cheese: Casu Marzu
What is the most particular cheese in the world? Well, that can be a subjective answer, but one cheese that stands out for its distinctive flavor and controversial nature is Casu Marzu. This cheese, often referred to as either "Rotten Cheese" or "Maggot Cheese," is a product that divides opinions among cheese enthusiasts and food lovers alike.
Introduction to Casu Marzu
When it comes to describing Casu Marzu, the title is often a defining feature. It is commonly known as "Rotten Cheese" or "Maggot Cheese." This moniker arises from the presence of live insect larvae within the cheese. The primary ingredient is a larvae of a fly known as Piophilus Casei, commonly referred to as the cheese skipper.
The Making of Casu Marzu
The process of making Casu Marzu is quite unique. The cheese is traditionally made from sheep's milk and begins with the preparation of a local sheep cheese, like Pecorino Sardo. This cheese is then left to ferment until it reaches a state of decomposition. Once in this state, the cheese is inoculated with the fruit flies, specifically the Piophilus Casei. These flies lay their eggs on the cheese, which hatch into larvae and begin to feast on the cheese.
What sets Casu Marzu apart is the role these larvae play in the cheese's transformation. The larvae secrete digestive acids that break down the fat in the cheese, turning it into a soft, melting texture. The result is a cheese that is ripe with flavor and typically contains hundreds, if not thousands, of live larvae.
Eating Casu Marzu: Love It or Hate It?
What makes Casu Marzu particularly intriguing, and sometimes controversial, is the way it is served. The cheese is often sold with the maggots still alive and moving around. While some people choose to clear out the maggots before consumption, others prefer the full experience, including the sensation of maggots moving beneath the cheese. This is not for the faint of heart!
Locals in the region where Casu Marzu is produced have a theory that the cheese is unsafe when the maggots are dead. Therefore, it is usually served with the maggots still alive. To avoid disturbing the larvae, it is common to cover the cheese. Additionally, the larvae can jump up to 6 inches in height when disturbed, which might be a reason to keep a bucket handy!
Conclusion
While Casu Marzu remains a polarizing cheese, its unique qualities and the tradition surrounding it make it a fascinating topic in the world of cheese. Whether you love its flavor and the thrill of eating live maggots, or you find it too controversial, one thing is certain: Casu Marzu is a cheese that you either love or never try!
It's important to note that consuming Casu Marzu may not be suitable for everyone and might require careful consideration of local health and food safety guidelines. Enjoy responsibly!