(; ) is a Sardinian sheep milk cheese that contains live fly maggots.
The larvae of the cheese fly (Piophila casei) are deliberately introduced to pecorino cheese, where their digestive action produces an advanced level of fermentation, including a breakdown of the cheese's fats. The cheese's texture softens, and a liquid called làgrima ('teardrop') may seep out.
It is possible that the larvae could survive in the intestine, causing enteric pseudomyiasis, which can manifest as nausea, vomiting and gastrointestinal upset; however, no cases have been linked to the cheese. Additionally, these larvae can carry harmful microorganisms that may lead to infections. Due to these risks, Italian authorities have banned the sale of this cheese, deeming it dangerous. Consequently, it is also prohibited across the European Union, as EU food safety regulations mandate that only food safe for consumption can be sold. it is especially produced in some Southern Corsican villages such as Sartène.
Fermentation
Casu martzu is created by leaving whole pecorino cheeses outside with part of the rind removed to allow the cheese fly Piophila casei to lay eggs in the cheese. When the eggs hatch, the larvae begin to eat through the cheese. making the texture of the cheese very soft. By the time it is ready for consumption, a typical casu martzu will contain thousands of maggots. Pecorino is most desirable if made from milk collected towards the end of June, due to the effects of the reproductive cycle of sheep on their lactation, and local fermentation traditions associate higher quality casu martzu with exposure to a warm sirocco wind, which is thought to additionally soften the cheese to encourage further maggot activity. Allowances are made for cheese that has been refrigerated, which also quickly kills the maggots. Modern preservation techniques have expanded the cheese's shelf life to several years, where it would previously be unobtainable outside of late summer and early autumn. The flavor is described as "intense", with Mediterranean, pastoral, and spicy notes. The aftertaste is strong enough to remain for hours after a single serving. diners hold their hands above the sandwich to prevent the maggots from leaping. although a report by CNN claims no such cases have been linked to casu marzu.
The Guinness World Records listed casu martzu as the world's "most dangerous cheese" in 2009, citing the risk that live larvae can survive digestion and provoke vomiting, abdominal pain, and bloody diarrhea.
Attempts have been made to circumvent the Italian and EU ban by having casu martzu declared a traditional food.
Casu martzu is among several cheeses that are not legal in the United States.
Other regional variations
Outside of Sardinia, similar milk cheeses are also produced in the French island of Corsica, as a local variation of the Sardinian cheese produced in some Southern villages and known as
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- in Piedmont;
- () in Molise;
- Casu puntu in Salento (Apulia);
- Casu du quagghiu in Calabria;
- Frmag punt in Apulia;
- () in Emilia-Romagna;
- in Liguria;
- Marcetto or cace fraceche in Abruzzo;
- Salterello in Friuli-Venezia Giulia.
Several other regional varieties of cheese with fly larvae are produced in the rest of Europe. For example, goat-milk cheese is left to the open air until P. casei eggs are naturally laid in the cheese.
According to Rabbi Chaim Simons of the Orthodox Union, kosher casu martzu can be produced provided that all ingredients are kosher, the rennet comes from a kosher animal slaughtered in accordance with the laws of shechita, and that the cheese is "gevinat Yisrael" (made under Jewish supervision).
See also
- Cuisine of Sardinia
- List of Italian cheeses
- List of sheep milk cheeses
- Insects as food