I love all types of cheese, and I’m always eager to sample cheese varieties that I haven’t had yet.
So the article entitled “The Most Dangerous Cheese in the World” caught my attention.
Few cheeses on earth are as unique and provocative as Casu Marzu. Known as “the world’s most dangerous cheese”, this Sardinian delicacy brings out some strong reactions.
www.cheeseprofessor.com
Few cheeses on earth are as unique and provocative as Casu Marzu. Often referred to as “the forbidden cheese”, “the maggot cheese”, and even “the world’s most dangerous cheese”, this Sardinian delicacy brings out some strong reactions.
At just the right point of maturing, the top of each wheel is partially removed, exposing the developing curds. The eggs of the cheese fly are deposited inside, and the rind replaced. When the translucent, white larvae hatch they begin consuming the interior.
Their digestive process causes advanced fermentation to take place, which turns the interior into a soft, creamy texture. (The name, Casu Marzu, translates to “rotting cheese”, a nod to the process it undergoes.) Oozing beads of fatty liquid called
lagrima, “tears” in the local dialect, slide down the cut exterior of the wheel as it matures, a sign the process is working as intended.