Casu Marzu: the fermented cheese with worms that is forbidden and could be fatal | the Chronicle

Italian cheese March case, which is produced only on the island of Sardinia, is fermented with fly larvae and is listed as one of the most dangerous dairy products in the world, because if it is consumed “in poor condition” it could be fatal.

According to those who have tried it, casu marzu has a creamy and smooth texture on the palate, with a little spicy touch, like any Sardinian cheese. On the other hand, its name derives from the dialect of Sardinia and literally means “rotten cheese”.

“Worm infection is the charm and pleasure of this cheese”, Held Paolo Solinas, a 29-year-old Sardinian gourmet, cited by CNN.

Casu marzu is registered as a traditional Sardinian product and is therefore locally protected. However, the Italian government has considered it illegal since 1962 due to laws prohibiting the consumption of foods infected with parasites.

In addition, the dairy product is prohibited for commercial sale. Those who sell it can face heavy fines of up to 50,000 euros.

This Italian cheese could be dangerous for health, because theThe worms can survive and cause intestinal myiasis, which are microperforations in the intestine. So far, there have been no cases linked to the consumption of this cheese.

To avoid health problems, you need to check that the worms are alive. Otherwise, it is a sign that the cheese is in poor condition and should not be eaten.

How is Casu Marzu cheese produced?

Casu Marzu cheese is traditionally made by local shepherds from sheep’s milk in late June and takes three months to be ready. On these dates, the product begins to change as the animals enter their breeding season and the grass dries out from the summer heat. If the hot sirocco wind blows on the day of production, the production is of high quality.

Once the cheese is prepared, Piophila casei flies lay their eggs in crevices, usually in the Sardinian fiore, the island’s salty pecorino. So the worms hatch, make their way through the pasta, and digest the protein in the process.

This way the worms turn the cheese into a soft and creamy inside, since the cover remains the same. When it is opened we will find the cream cheese and the live worms, which are edible.

After three months of fermentation, the cheese is ready to be eaten. At this time, this insect can be perfectly appreciated: they are whitish worms with a size of about 8 mm, and it is recommended to wear glasses to consume it, because it can jump up to 15 cm.