It consists of a set of enzymes produced in the stomach of ruminant mammals. After it's made, it's placed outdoors with a hole cut in the top, through which "cheese flies" enter to lay eggs. Pule cheese is the most expensive cheese in the world because it is produced exclusively at Serbias Zasavica Special Nature Reserve. One of the world's most famous blue cheeses, Roquefort is a soft, crumbly cheese with a sharp, tangy taste. As the larvae mature, they burrow through the cheese, digesting proteins and passing the excrement (via All That's Interesting) that gives the usually solid pecorino the decidedly creamy texture that makes it a local delicacy. It goes down well with allowing the sheep to milk their baby lambs. Foodborne pathogens can grow and spread; pasteurization is meant to kill off these germs. Made from full-cream, unpasteurized milk, the cheese is semi-soft, rich and flavorful. When bothered, the maggots will jump up as high as six inches. These cookies will be stored in your browser only with your consent. If you really must try the fly-ridden round of casu marzu, you'll have to risk heavy fines for breaking the law by buying it on the black market. As there would be no bread, wine and cheese without fermenting bacteria. In some cases, however, the passage of larvae may be associated with symptoms. Then, take a look at the dancing squid, the controversial Japanese dish that features a freshly-killed cephalopod. storytelling that focuses on the people and places behind cheese. But their rotten cheese comes from a centuries-old tradition. This cheese is illegal not only in the U.S., but also in the entire European Union. Casu Marzu Cheese Is Crawling With Live Maggots. On Purpose. What are small brown insects in my kitchen? The Real Reason This Maggot Cheese Is So Expensive - Mashed.com Casu marzu is startlingly expensive and can cost up to $100 per pound (via Insider Monkey)! Well, the eggs hatch to become maggots and these larval flies eat the cheese, leaving behind excretions of pre-digested fats, proteins, and sugars. Yes, they wriggle in your mouth. Although its flavor is unique, people compare it to ripe gorgonzola, only a more intense version. Giuseppe, in contrast to his demeanor on the phone, graciously welcomed us and invited us to enjoy his homemade pasta and exquisite wine. But people continue to make the cheese in Sardinia despite it being illegal to sell. Myiasis is the parasitic infestation of the body by fly larvae (maggots) which grow inside the host while feeding on its tissue. Those who sell the cheese can face high fines up to 50,000 (about $60,000) but Sardinians laugh when asked about the prohibition of their beloved cheese.
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