The Food, Bad and The Uggly

Casu marzu (maggot-infested cheese)

Casu marzu is a traditional Sardinian cheese that is known for its distinct and controversial method of production. It is made from sheep’s milk and is left to ferment with the help of live insect larvae. The larvae break down the cheese’s fat, causing it to soften and become creamy, with a strong, pungent flavor.

Casu marzu is considered a delicacy in Sardinia, but it is also one of the most revolting foods in the world. The use of live insects in the production of cheese can be off-putting to many people, and the strong, pungent flavor of the cheese can be overpowering for those unfamiliar with it.

Additionally, casu marzu poses health risks, as the live insect larvae can cause digestive problems if consumed. In fact, the European Union has banned the production and sale of casu marzu, as it does not meet the required safety standards for cheese.

Despite its controversial reputation, casu marzu remains an important part of the food culture for some Sardinian communities. It is often served as a part of a traditional Sardinian meal and is appreciated for its unique flavor and history.

In conclusion, casu marzu is a traditional Sardinian cheese with a strong, pungent flavor and a controversial method of production. While it might not be for everyone, it is an important part of the food culture for those who appreciate it. However, it is important to be aware of the health risks associated with consuming casu marzu, and to only consume it in moderation.