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Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' 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 .
Casu marzu If you ever find yourself in Sardinia, Italy, and you're feeling brave, try casu marzu, a cheese made from sheep's milk and crawling with live maggots.
Casu Marzu. It is not clear why anyone would want to import this in the first place, but you will not find the ban on this peculiar cheese at all surprising. Casu Marzu, native to the Italian ...
The most infamous is casu marzu, which translates to “rotten cheese.” Native to the Italian island of Sardinia, it’s fermented then left to rot and become infested with maggots.
"Casu marzu is considered toxic when the maggots in the cheese have died. Because of this, only cheese in which the maggots are still alive is eaten." - According to Ben Hills (The Island of the Ancients, 2008) if the maggots are dead this means the cheese might be somewhat past its prime, but it is still eaten particularly if it has been ...
The cheese fly, cheese skipper, or ham skipper (Piophila casei) is a species of fly from the family Piophilidae whose larvae are known to infest cured meats, smoked or salted fish, cheeses and carrion. On the Mediterranean island of Sardinia, the larvae are intentionally introduced into pecorino cheese to produce the characteristic casu martzu.
Ultra-aged Sardinian pecorino cheese. Produced in Sardinia and distributed from Genoa. Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law, pecorino romano is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. [2]
"Casa Marzu, the maggot infested goat's milk cheese of Sardinia is great and I was able to try it from a guy on the black market," Zimmern divulged. "The maggot's infest the cheese while it's soft ...