https://en.wikipedia.org/wiki/Casu_martzu Casu martzu From Wikipedia, the free encyclopedia Jump to navigation Jump to search Traditional Sardinian sheep milk cheese that contains live insect larvae Casu martzu (Sardinian) Casgiu merzu (Corsican) Rotten cheese Casu Marzu cheese.jpg * Italy Country of origin * France * Sardinia Region, town * Southern Corsica (as a variation) Source of milk Sheep Pasteurised No Texture Soft Certification None # Related media on Wikimedia Commons Casu martzu^[1] (Sardinian pronunciation: ['kazu 'martsu]; literally 'rotten/putrid cheese'), sometimes spelled casu marzu, and also called casu modde, casu cundidu and casu frazigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots). A variation of the cheese, casgiu merzu,^[2] is also produced in some Southern Corsican villages like Sartene.^[3] 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 lagrima, Sardinian for "teardrop") seeping out. The larvae themselves appear as translucent white worms, roughly 8 mm (0.3 in) long.^[4] [ ] Contents * 1 Fermentation * 2 Consumption * 3 Health concerns * 4 Other regional variations * 5 See also * 6 References Fermentation[edit] Casu martzu is created by leaving whole pecorino cheeses outside with part of the rind removed to allow the eggs of the cheese fly Piophila casei to be laid in the cheese. A female P. casei can lay more than 500 eggs at one time.^[4]^[5] The eggs hatch and the larvae begin to eat through the cheese.^[6] The acid from the maggots' digestive system breaks down the cheese's fats,^[6] making the texture of the cheese very soft; by the time it is ready for consumption, a typical Casu Martzu will contain thousands of these maggots.^[7] Consumption[edit] Casu martzu is considered by Sardinian aficionados to be unsafe to eat when the maggots in the cheese have died.^[8] Because of this, only cheese in which the maggots are still alive is usually eaten, although allowances are made for cheese that has been refrigerated, which results in the maggots being killed.^[8] When the cheese has fermented enough, it is often cut into thin strips and spread on moistened Sardinian flatbread (pane carasau), to be served with a strong red wine like cannonau.^[6]^[9] Casu martzu is believed to be an aphrodisiac by Sardinians.^[10] Because the larvae in the cheese can launch themselves for distances up to 15 centimetres (6 in) when disturbed,^[4]^[11] diners hold their hands above the sandwich to prevent the maggots from leaping. Some who eat the cheese prefer not to ingest the maggots. Those who do not wish to eat them place the cheese in a sealed paper bag. The maggots, starved for oxygen, writhe and jump in the bag, creating a "pitter-patter" sound. When the sounds subside, the maggots are dead and the cheese can be eaten.^ [12]^[8] Health concerns[edit] According to some food scientists, it is possible for the larvae to survive the stomach acid and remain in the intestine, leading to a condition called pseudomyiasis. There have been documented cases of pseudomyiasis with P. casei.^[13]^[14] Because of European Union food hygiene-health regulations, the cheese has been outlawed, and offenders face heavy fines.^[12] However, some Sardinians organized themselves in order to make casu martzu available on the black market, where it may be sold for double the price of an ordinary block of pecorino cheese.^[10]^[8] As of 2019, the illegal production of this cheese was estimated as 100 tonnes (98 long tons; 110 short tons) per year, worth 2-3 mEUR.^[15] Attempts have been made to circumvent the Italian and EU ban by having casu martzu declared a traditional food^[8] (it has been made in the same manner for more than 25 years, and it is therefore exempt from ordinary food hygiene regulations). The traditional way of making the cheese is explained by an official paper of the Sardinian government.^[16] Casu martzu is among several cheeses that are not legal in the United States.^[17] A cooperation between sheep farmers and researchers of the University of Sassari developed a hygienic method of production, in 2005, aiming to allow the legal selling of the cheese.^[18] Other regional variations[edit] Outside of Sardinia, similar milk cheeses are also produced in the French island of Corsica, as a local variation of the Sardinian cheese produced in some Southern villages and known as casgiu merzu^ [2] or casgiu sartinesu, as well as in a number of Italian regions.^ [19]^[20]^[21] * Bross ch'a marcia in Piedmont; * Cacie' Punt (formaggio punto) in Molise; * Casu puntu in Salento (Apulia); * Casu du quagghiu in Calabria; * Gorgonzola coi grilli in Liguria; * Frmag punt in Apulia; * Furmai nis (formaggio nisso) in Emilia-Romagna; * Marcetto or cace fraceche in Abruzzo; * Salterello in Friuli Venezia Giulia. Several other regional varieties of cheese with fly larvae are produced in the rest of Europe. For example, goat-milk cheese is left to the open air until P. casei eggs are naturally laid in the cheese. ^[6] Then it is aged in white wine, with grapes and honey, preventing the larvae from emerging, giving the cheese a strong flavour. In addition, other regions in Europe have traditional cheeses that rely on live arthropods for ageing and flavouring, such as the German Milbenkase and French Mimolette, both of which rely on cheese mites. An early printed reference to Stilton cheese points to a similar production technique. Daniel Defoe in his 1724 work A tour thro' the whole island of Great Britain notes <> ^[22] See also[edit] * Insects as food * List of delicacies * Sardinian cuisine * Corsican cuisine * List of Italian cheeses * List of French cheeses * List of sheep milk cheeses References[edit] 1. ^ "Casu, Ditzionariu in linia de sa limba e de sa cultura sarda". Regione Autonoma de Sardigna. `c. martzu = casu fatu, fatitadu, fatitu, giampagadu, cunnitu.' 2. ^ ^a ^b Camille Cazorla (2016). "Le casu marzu, le fromage (a larves) le plus dangereux du monde". Le Figaro. `le casu marzu qui signifie litteralement << fromage pourri >> est originaire de Sardaigne, ile mediterraneenne situee au sud de la Corse. On l'y retrouve sous plusieurs appellations, casu modde, casu cundhidu, mais aussi en Italie, formaggio marcio, ou encore en Corse, sous le nom de casgiu merzu.' 3. ^ "Fromage corse: le Sartenais". Archived from the original on 1 May 2014. Retrieved 8 August 2014. 4. ^ ^a ^b ^c Berenbaum, May R (1993). Ninety-Nine More Maggots, Mites, and Munchers. University of Illinois Press. pp. 10-14. ISBN 0-252-06322-8. 5. ^ Stephens, Andrew (30 August 2008). "Top five ... challenging foods; eat, drink, cook ... and be merry". The Age. p. A2. Under "Casu martzu" 6. ^ ^a ^b ^c ^d Overstreet, Robin M (December 2003). "Presidential Address: Flavor Buds and Other Delights". Journal of Parasitology . Halifax, Nova Scotia, Canada: American Society of Parasitologists. 89 (6): 1093-1107. doi:10.1645/GE-236. PMID 14740894. S2CID 34903443. Retrieved 6 October 2008. Under the "Botflies and other insects" section. 7. ^ Hegarty, Shane (1 April 2006). "Maggots, songbirds and other acquired tastes". The Irish Times. p. 12. 8. ^ ^a ^b ^c ^d ^e Hay, Mark (31 March 2020). "The secret resistance behind the world's most dangerous cheese". The Outline . 9. ^ Loomis, Susan Herrmann (May 2002). "Sardinia, Italy". Bon Appetit. Archived from the original on 9 April 2006. Retrieved 8 October 2008. 10. ^ ^a ^b Trofimov, Yaroslav (23 October 2000). "As a Cheese Turns, So Turns This Tale Of Many a Maggot --- Crawling With Worms and Illicit, Sardinia's Ripe Pecorinos Fly In the Face of Edible Reason". Wall Street Journal (Eastern Edition). 236 (37): A1. ISSN 0099-9660. 11. ^ Bethune, Brian (16 October 2006). "The back pages". Maclean's. `The agile maggots offer an additional frisson: they can bend themselves so tightly that, when they let go, the force unleashed propels them six inches or more.' 12. ^ ^a ^b Frauenfelder, Mark (2005). "Most Rotten Cheese". The World's Worst: A Guide to the Most Disgusting, Hideous, Inept, and Dangerous People, Places, and Things on Earth. Chronicle Books. pp. 22-23. ISBN 978-0-8118-4606-6. 13. ^ Peckenschneider, L. E.; Pokorny, C.; Hellwig, C. A. (17 May 1952). "Intestinal infestation with maggots of the "cheese fly" ( Piophila casei)". The Journal of the American Medical Association . 149 (3): 262-263. doi:10.1001/jama.1952.72930200005011b. 14. ^ Brand, Alonzo F. (January 1931). "Gastrointestinal Myiasis: Report of a Case". JAMA Internal Medicine. JAMA. 47 (1): 149-154. doi:10.1001/archinte.1931.00140190160017. 15. ^ Giulio Brescia. "Casu marzu, un formaggio pericoloso... in attesa del marchio Dop". p. 40. 16. ^ "Casu frazigu - Formaggi" (PDF) (in Italian). Regione autonoma della Sardegna - ERSAT: Ente Regionale di Sviluppo e Assistenza Tecnica. Archived (PDF) from the original on 22 July 2011. Retrieved 29 October 2010. 17. ^ Van Hare, Holly (30 May 2019). "These Cheeses Are Banned in the US". The Daily Meal. Tribune. Retrieved 23 March 2021. 18. ^ "Edizioni Pubblicita Italia". Pubblicitaitalia.com. Archived from the original on 16 May 2013. Retrieved 1 August 2014. 19. ^ Comuni italiani. "Cacie' punt". www.comuni-italiani.it. Archived from the original on 7 February 2011. Retrieved 30 April 2011. 20. ^ "Formaggio saltarello". Prodotti tipici. Archived from the original (PDF) on 12 December 2011. Retrieved 30 April 2011. 21. ^ Prodotti tipici. "Pecorino marcetto" (PDF). www.prodottitipici.com. prodottitipici.com. Archived from the original on 12 December 2011. Retrieved 30 April 2011. 22. ^ Everyman's Library (London/New York: Dent/Dutton, 1928), Vol. II, p. 110. * v * t * e Italian cheeses * Asiago * Bitto * Bra * Burrata di Andria * Caciocavallo * Casciotta d'Urbino * Castelmagno * Fontina * Formaggio di Fossa * Formai de Mut dell'Alta Valle Brembana * Gorgonzola * Grana Padano * Montasio * Monte Veronese * Buffalo mozzarella * Parmigiano-Reggiano PDO * Pecorino + Pecorino di Filiano + Pecorino Romano + Pecorino sardo + Pecorino siciliano + Pecorino toscano * Piave * Provolone * Quartirolo * Ragusano * Raschera * Salva * Silter * Spressa delle Giudicarie * Taleggio * Valle d'Aosta Fromadzo * Valtellina Casera * Bastardo del Grappa * Canestrato * Mascarpone * Morlacco * Padraccio * Pecorino di Carmasciano * Prescinseua PAT * Ricotta forte * Ricotta di fuscella * Rosa Camuna * Scamorza * Stracciata * Toma + Toma Piemontese * Vezzena * Ambra di Talamello * Bel Paese * Bocconcini * Bros * Burrata * Cacio figurato * Caciotta * Calcagno * Caprino * Casizolu * Casu marzu Non-protected * Crucolo varieties * Crutin * Dolcelatte * Galbanino * Moliterno * Mozzarella * Pallone di Gravina * Ricotta * Robiola * Sottocenere al tartufo * Stracchino * Stracciatella di bufala * Auricchio Manufacturers * Granarolo * Parmalat * Sterilgarda * Retrieved from "https://en.wikipedia.org/w/index.php?title= Casu_martzu&oldid=1029376522" Categories: * Foods and drinks produced with excrement * Sardinian cheeses * Insects as food * Sheep's-milk cheeses * Dishes involving the consumption of live animals * Potentially dangerous food Hidden categories: * CS1 Italian-language sources (it) * Articles with short description * Short description is different from Wikidata * Articles containing Sardinian-language text * Articles containing Corsican-language text * Articles with hRecipes * Articles with Adr microformats * Articles containing Piedmontese-language text * Articles containing Neapolitan-language text * Articles containing Italian-language text * Articles containing Ligurian-language text * Articles containing Emilian-language text * Articles containing German-language text * Articles containing French-language text * Use dmy dates from May 2020 Navigation menu Personal tools * Not logged in * Talk * Contributions * Create account * Log in Namespaces * Article * Talk [ ] Variants Views * Read * Edit * View history [ ] More Search [ ] [Search] [Go] Navigation * Main page * Contents * Current events * Random article * About Wikipedia * Contact us * Donate Contribute * Help * Learn to edit * Community portal * Recent changes * Upload file Tools * What links here * Related changes * Upload file * Special pages * Permanent link * Page information * Cite this page * Wikidata item Print/export * Download as PDF * Printable version In other projects * Wikimedia Commons Languages * l`rby@ * Asturianu * Boarisch * Catala * Cestina * Deutsch * Ellenika * Espanol * Francais * hangugeo * Hayeren * Bahasa Indonesia * Italiano * Latina * Lietuviu * Nederlands * Ri Ben Yu * Polski * Portugues * Romana * Russkii * Sardu * Shqip * Suomi * Svenska * Turkce * Ukrayins'ka * Tieng Viet * Zhong Wen Edit links * This page was last edited on 19 June 2021, at 16:02 (UTC). * Text is available under the Creative Commons Attribution-ShareAlike License ; additional terms may apply. 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