"...casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. 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, from the Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches). Some people clear the larvae from the cheese before consuming; others do not."
and if the jumping larva don't deter you, consider this...
"Risk of enteric myiasis: intestinal larval infection. Piophila casei larvae can pass through the stomach alive (human stomach acids do not usually kill them) and take up residency for some period of time in the intestines, where they can cause serious lesions as they attempt to bore through the intestinal walls."
(text and image from Wikipedia via Scribal Terror.)
Hey, I have had it today at the guy who was on TV at the F Word....it tasted lovely, although I made sure it didn't have any worms in it and also I masticated it for a long time. Hope I can keep alive....Laura
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