Casu marzu is a Sardinian cheese -- also known as formaggio marcio or "rotten cheese" -- that is "riddled with live insect larvae."
Derived from Pecorino Sardo, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. 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 lagrima, from the Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches). Some people clear the larvae from the cheese before consuming; others do not.
It's considered a delicacy, but it's also potentially a health hazard for the following reasons:
- A risk of the decomposition advancing to a toxic state. (Folk wisdom in Sardinia holds that the presence of still-living larvae is an assurance that this has not yet happened.)
- Risk of enteric myiasis: intestinal larval infection. Piophila casei larvae can pass through the stomach alive (human stomach acids do not usually kill them) and take up residency for some period of time in the intestines, where they can cause serious lesions as they attempt to bore through the intestinal walls. Symptoms include nausea, vomiting, abdominal pain, and bloody diarrhea.
I bet it's great on a Ritz. Buono appetito!
You realize that white worms are better when they jump six inches off a Ritz.
Posted by: gail | May 10, 2008 at 09:34 PM
Fact is so much weirder than fiction. You couldn't sell this as a horror movie plot, but there it is.
*shudder*
Posted by: Melissa | May 11, 2008 at 09:13 AM
MMM .. Larva cheese on Ritz creackers... and of course followed by a nice steaming cup of Kopi Luwak coffee.. A favorite of the Tribeca Film Festival set.
Posted by: Jake | May 12, 2008 at 09:06 AM