Why Casu Marzu is the world’s most dangerous cheese

Summary

Casu Marzu, a Sardinian delicacy, is not for the faint-hearted. This cheese is laced with live maggots, which are essential for its unique texture and creamy consistency. While it can be harmful if consumed with live maggots, it remains a sought-after dish in Sardinia. Produced from Pecorino, the process involves adding rennet to sheep's milk, creating curd, and allowing the maggots to transform the cheese. Known for its intense flavor, Casu Marzu is an acquired taste, contrasting with the milder Pecorino. Despite its dangers and ban, its bold fans continue to indulge in this tradition.

Takeaways

• 😀 Casu Marzu is a cheese laced with maggots, which is not for the faint-hearted.
• 😀 The maggots in Casu Marzu can potentially harm the digestive tract if they are still alive.
• 😀 Despite its health risks, Casu Marzu is still popular among its fans.
• 😀 The sale of Casu Marzu is strictly forbidden due to health concerns.
• 😀 Casu Marzu is produced on the Italian island of Sardinia, which is known for its old traditions.
• 😀 Sardinia's farming primarily revolves around sheep, which are used to make Pecorino cheese.
• 😀 There are around three million sheep in Sardinia, mostly of the Pecora Sarda breed.
• 😀 The traditional cheese-making process at Fattoria Istentales involves heating milk, adding rennet, and maturing the cheese in salt baths.
• 😀 Casu Marzu is made by allowing maggots to digest Pecorino, transforming it into a creamier and more delicate cheese.
• 😀 Casu Marzu has an extremely strong flavor, which may be off-putting for some, but is considered a delicacy for adventurous eaters.

Q & A

What makes Casu Marzu a unique type of cheese?

Casu Marzu is unique because it is intentionally laced with live maggots, which are used to digest the cheese and transform its texture and flavor.

Why is Casu Marzu considered potentially harmful to health?

Casu Marzu can be harmful if the maggots are still alive when consumed, as they can damage the digestive tract.

Where is Casu Marzu produced?

Casu Marzu is produced on the Italian island of Sardinia.

What traditional practice is associated with cheese production in Sardinia?

In Sardinia, cheese production is a tradition, and cheeses like Pecorino are still hand-made every day at small dairies like Fattoria Istentales.

What is the process of making Pecorino cheese in Sardinia?

The process involves heating the milk to 36°C, adding rennet, allowing the curd to form, then pressing out excess whey and placing the cheese in a salt bath to mature.

How does Pecorino turn into Casu Marzu?

Pecorino becomes Casu Marzu when maggots are allowed to infest the cheese, breaking it down and making it creamier in texture, while also changing its consistency.

What does the term 'Casu Marzu' mean?

Casu Marzu literally means 'spoiled cheese' in Italian, referring to the cheese's transformation through the maggots' digestion process.

What effect do the maggots have on Casu Marzu?

The maggots digest the cheese, making it creamier and altering its consistency, which contributes to its distinct, strong flavor.

What is the taste experience of Casu Marzu like?

Casu Marzu has a very strong, pungent taste, which still resembles cheese but with a much more intense flavor due to the maggot digestion process.

Who is most likely to enjoy Casu Marzu?

Casu Marzu is best suited for individuals with a bold and adventurous palate, as it has a very strong taste. Those with a milder taste preference may prefer Pecorino.