Casu martzu
Template:Short description Template:Italic title Template:Infobox cheese
{{#invoke:Lang|lang}}<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> ({{#invoke:IPA|main}}; Template:Lit), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots).
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 làgrima, Sardinian for "teardrop") seeping out. The larvae themselves appear as translucent white worms, roughly Template:Cvt long.<ref name="fly">Template:Cite book</ref>
When consumed, the larvae can possibly survive in the intestine, causing enteric pseudomyiasis;<ref>Template:Cite journal</ref><ref name="Europarl-2024">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> however, no cases have been linked to the cheese.<ref name=CNNtravel>Petroni. "Casu marzu: The world’s ‘most dangerous’ cheese", CNN Travel, 18 March 2021. Retrieved 24 March 2024.</ref> Additionally, these larvae can carry harmful microorganisms that may lead to infections. Due to these risks, Italian authorities have banned the sale of this cheese, deeming it dangerous. Consequently, it is also prohibited across the European Union, as EU food safety regulations mandate that only food safe for consumption can be sold.<ref name="Europarl-2024"/>
Variations of this cheese also exist in Corsica, France, where it is called casgiu merzu;<ref name="casgiu">Template:Cite news</ref> it is especially produced in some Southern Corsican villages like Sartène.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
FermentationEdit
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.<ref name="fly"/><ref name="australia">Template:Cite news Under "Casu martzu"</ref> The eggs hatch and the larvae begin to eat through the cheese.<ref name="journal"/> The acid from the maggots' digestive system breaks down the cheese's fats,<ref name="journal">Template:Cite journal Under the "Botflies and other insects" section.</ref> 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.<ref name="irish">Template:Cite news</ref> The pecorino is most desirable if made from milk collected towards the end of June, due to the effects of the reproductive cycle of sheep on their lactation, and local fermentation traditions associate higher quality casu martzu with exposure to a warm sirocco wind, which is thought to additionally soften the cheese to encourage further maggot activity.<ref name=CNNtravel /> The overall fermentation process takes a total of three months.<ref name=CNNtravel />
ConsumptionEdit
Casu martzu is considered by Sardinian aficionados to be unsafe to eat when the maggots in the cheese have died.<ref name="Mark">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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 also quickly kills the maggots.<ref name="Mark"/> 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.<ref name="Mark"/><ref name="world's worst">Template:Cite book</ref> Modern preservation techniques have expanded the cheese's shelf life to several years, where it would previously be unobtainable outside of late summer and early autumn.<ref name=CNNtravel />
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.<ref name="journal"/><ref name="bon app">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The flavor is described as "intense", with Mediterranean, pastoral, and spicy notes. The aftertaste is strong enough to remain for hours after a single serving.<ref name=CNNtravel /> Because the larvae in the cheese can launch themselves distances up to Template:Convert when disturbed,<ref name="fly"/><ref>Template:Cite journal</ref> diners hold their hands above the sandwich to prevent the maggots from leaping.<ref name="Mark"/><ref name="world's worst"/>
Health concernsEdit
It is possible for the larvae to survive the stomach acid and remain in the intestine, leading to a condition called pseudomyiasis.<ref name="Europarl-2024"/> There have been documented cases of pseudomyiasis with P. casei,<ref>Template:Cite journal</ref><ref>Template:Cite journal</ref> though a report by CNN claims no such cases have been linked to casu marzu.<ref name=CNNtravel /> The larvae may also carry harmful microorganisms that could cause infections.<ref name="Europarl-2024"/>
A cooperation between sheep farmers and researchers at the University of Sassari developed a hygienic method of production in 2005, aiming to allow the legal selling of the cheese.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Because of its fermentation process, the Guinness World Records listed casu martzu as the world's most dangerous cheese in 2009.<ref name=CNNtravel />
History and legal statusEdit
An Italian journalist for CNN described casu martzuTemplate:'s cultural status as "revered", and the unique cheesemaking process combined with the strong, rare taste of the dish are described as icons of the traditional Sardinian pastoral lifestyle. Local gastronome Giovanni Fancello traced the history of Sardinian cuisine to the island's time as a province of the Roman Empire, arguing that "we have always eaten worms, Pliny the Elder and Aristotle talked about it... It’s part of our history. We are the sons of this food."<ref name=CNNtravel /> Casu martzu is traditionally believed to be an aphrodisiac by Sardinians<ref name="wallstreet">Template:Cite journal</ref><ref name=CNNtravel /> and the shepherding, milking, and fermentation necessary for the dish feature heavily in the island's superstition and mysticism.<ref name=CNNtravel />
The cheese was featured on a cooking show by Gordon Ramsay in 2011, increasing its notoriety to an extent among tourists.<ref name=CNNtravel />
The cheese faced legal challenges from the government of Italy as early as 1962, when it was prohibited under laws against the sale of infested food.<ref name=CNNtravel /> Because of European Union food hygiene-health regulations, the cheese has been outlawed, and offenders face heavy fines.<ref name="world's worst"/> Despite this the laws are sometimes not enforced,<ref name=CNNtravel /> and 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.<ref name="Mark"/><ref name="wallstreet"/> As of 2019, the illegal production of this cheese was estimated at Template:Convert per year, worth between €2–3 million.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Attempts have been made to circumvent the Italian and EU ban by having casu martzu declared a traditional food.<ref name="Mark"/> The traditional way of making the cheese is explained by an official paper of the Sardinian government. Sardinia is considered an autonomous region of Italy. <ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Casu martzu is among several cheeses that are not legal in the United States.<ref>Template:Cite news</ref>
Other regional variationsEdit
Template:See also 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 {{#invoke:Lang|lang}}<ref name="casgiu"/> or {{#invoke:Lang|lang}}, as well as in a number of Italian regions.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
- {{#invoke:Lang|lang}} in Piedmont;
- {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}) in Molise;
- Casu puntu in Salento (Apulia);
- Casu du quagghiu in Calabria;
- Frmag punt in Apulia;
- {{#invoke:Lang|lang}} ({{#invoke:Lang|lang}}) in Emilia-Romagna;
- {{#invoke:Lang|lang}} in Liguria;
- Marcetto or cace fraceche in Abruzzo;
- Salterello in Friuli-Venezia Giulia.
A similar kind of cheese, called "mish", is also produced in Egypt.
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.<ref name="journal"/> 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 {{#invoke:Lang|lang}} and French {{#invoke:Lang|lang}}, 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: "We pass'd Stilton, a town famous for cheese, which is call'd our English Parmesan, and is brought to table with the mites or maggots round it, so thick, that they bring a spoon with them for you to eat the mites with, as you do the cheese."<ref>Everyman's Library (London/New York: Dent/Dutton, 1928), Vol. II, p. 110.</ref>
According to Rabbi Chaim Simons of the Orthodox Union, kosher casu martzu can be produced provided that all ingredients are kosher, the rennet comes from a kosher animal slaughtered in accordance with the laws of shechita, and that the cheese is "gevinat Yisrael" (made under Jewish supervision).<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>