Casu martzu
Traditional Sardinian cheese / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Casu marzu?
Summarize this article for a 10 year old
Casu martzu[1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. 'rotten/putrid cheese'), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots).
Casu martzu (Sardinian) Casgiu merzu (Corsican) Rotten cheese | |
---|---|
Country of origin | |
Region | |
Source of milk | Sheep |
Pasteurised | No |
Texture | Soft |
Aging time | 3 months |
Certification | None |
Related media on Commons |
Derived from pecorino, casu martzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the Piophilidae family. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called làgrima, Sardinian for "teardrop") seeping out. The larvae themselves appear as translucent white worms, roughly 8 mm (5⁄16 in) long.[2]
When consumed, the larvae can possibly survive in the intestine, causing enteric myiasis,[3] though no cases have been linked to the cheese.[4] Due to this danger, the cheese is outlawed in the European Union and other jurisdictions.
Variations of this cheese also exist in Corsica, France, where it is called casgiu merzu,[5] and is especially produced in some Southern Corsican villages like Sartène.[6]