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The mature larva is about 8 mm (0.31 in) long and is sometimes called the cheese skipper because of its leaping ability - when disturbed, this tiny maggot can hop some 15 cm (6 in) into the air. [4] Adults are also known as bacon flies and their larvae as bacon skippers, ham skippers, cheese maggots, cheese hoppers, etc.
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.
[8] [9] These organisms are known as cheese skippers because when startled, the larvae (which often infest cured meats and cheese) can leap several inches into the air. [10] P. xanthostoma is an important model organism for sexual selection, larval behavior, and adult reproductive success and survivability. [11]
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Protopiophila is a genus of cheese skippers (insects in the family Piophilidae). There are eleven described species in Protopiophila. [1] Species.
The digestive activities of the fly larvae soften the cheese and modify the aroma as part of the process of maturation. At one time European Union authorities banned sale of the cheese and it was becoming hard to find, [116] but the ban has been lifted on the grounds that the cheese is a traditional local product made by traditional methods. [117]
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Protopiophila latipes is a species of cheese skippers, insects in the family Piophilidae. [1] [2] References This page was last edited on 30 ...