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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 ...
Attempts have been made to circumvent the Italian and EU ban by having casu martzu declared a traditional food. [11] The traditional way of making the cheese is explained by an official paper of the Sardinian government. [20] Casu martzu is among several cheeses that are not legal in the United States. [21]
Stacker explores snacks and other food items banned in the U.S. From tasty cheeses to the famed Scottish dish haggis, these 30 foods aren't welcome in most of the United States.
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 ...
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]
A bill banning four food additives commonly found in candies and baked goods is one step closer to becoming law in Illinois. Food additives possibly linked to cancer could be banned in Illinois ...
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.