One of the cheeses were queuing “horror” in the world can hold up to thousands of live maggots crawling inside.
Dish cheese Casu Marzu maggots live renowned rated “dangerous and horror in the world” when it contains thousands of live maggots hatch from the eggs of flies, but the specialty of the island of Sardinia, Italy.
This is a traditional sheep’s milk cheese on the island of Sardinia, is the locals are extremely popular, but visitors to “discourage” the first witness.
To help the fermentation process takes place better, people will use a type of fly lays eggs on cheese. Then cheese is stored in a cool, dark place for the eggs to hatch. When the eggs hatch into maggots of flies, small creatures will eat the fat in cheese, dishes help smooth, texture and flavor characteristics. The larvae of these flies are white, soft, about 8 mm long.
A cheese cake “cooked” containing a few thousand maggots live
distinction of cheese Casu Marzu maggots live. Free cloud maggots alive, cheese retain fresh flavor. Also thanks maggots causing the texture of cheese is very soft or even liquid, taste very spicy food causes people to shed tears. Fermentation time long enough, people will cut cheese into small pieces, served with red wine and Italian flat bread. We also smells of black pepper and other spices strange.
If you want to try cheese with live maggots, diners should cover up when put in the mouth by the maggots can jump high on the face.
Locals also recommend chewing crowd thoroughly maggots in the mouth before swallowing, avoid bad happens. Without courage, you can also leave cheese in sealed bags waiting crowd dead maggots and then enjoy.
This is a dish to be people on the island very seriously. They usually enjoy on big holidays such as weddings, birthdays. Food safety law the EU has banned so the family to eat, not only do large-scale production. Although cases of patients infected with maggots after eating cheese Casu Marzu is quite rare, but the specialties are banned to prevent risks.
Specialties are considered “horror” has become part of the food culture of Sardinia for hundreds of years. Though locals had suggested recognition dish became traditional cuisine to escape the prohibition to sell, but without success.