Casu marzu - cheese with larvae. "casu marzu" - the most dangerous Italian delicacy

Do you think the French, with their love of moldy cheese, are maniacs and perverts? Do you shudder at the mere sight of a slice of blue-veined cheese? This is not the worst thing that human imagination can do with cheese - the inhabitants of Italian Sardinia have outdone everyone in this.

Recently in America, a list of the ten most dangerous delicacies was compiled, which, if consumption technology is violated, can cause irreparable harm to the health of a gourmet or even kill him.

In the first place was - no, not puffer fish, but ordinary Pecorino sheep's milk cheese! True, teeming with larvae of the cheese fly - casu marzu.

Casu marzu Italian delicacy

This traditional delicacy has been made in Sardinia for many centuries. Ripening cheese heads are taken out of the cool cellars to the surface to allow the cheese flies to lay their eggs in them. The white larvae that hatch from the eggs eat the cheese, and thanks to their digestive enzymes, its consistency becomes quite soft and creamy. In fact, cheese flesh with the help of larvae turns into humus. This, however, no one hides - translated from Sardinian casu marzu means "rotten cheese".

Casu marzu is a delicacy officially banned in Italy, as it contains toxic waste products of the larvae and they can be poisoned corny. However, wise Sardinians believe that if the larvae in the cheese have not yet died from excessive population density, then it is quite suitable for food.

In addition to poisoning, casu marzu carries another danger: the larvae of the cheese fly can settle in the intestines of a person with a weakened immune system or low acidity, being swallowed alive. Not only that, they also know how jump out of a head of cheese 15 centimeters- therefore, in addition to cutlery, goggles are given to eaters. To subdue the larvae a little, depriving them of air, the cheese is placed in a paper bag before serving.

Contrary to the warnings of the Italian Ministry of Health, Sardinians have been eating casu marza for centuries and feel great doing it. Naturally, cheese with larvae is considered a powerful aphrodisiac, where without it!

Although you can’t buy casa marza in a store, many Sardinians continue to make it for their own use and serve it to patrons of restaurants from under the counter. After all, as the local saying goes, “Casu marzu is the best gift you can give to a Sardinian shepherd.”

Do not rush to be horrified and hand over the purchased tickets to Italy: many other varieties of cheese also contain a certain amount of “meat”. For example, the crust of real Edam cheese is the feces of cheese mites, which are specially bred by cheese makers.

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In almost every country there are dishes that are distinguished by their unusualness. These include cheese with worms. Many would consider the dish unfit to eat and throw it away, but not the Italians. They make such a dish on purpose and eat it with pleasure.

Origin story

However, not all people were happy with this ban and therefore began to organize protests. The Italian authorities were forced to petition for the inclusion of cheese with worms in the list of traditional Italian dishes. This trick helped to continue to produce and sell such cheese, which does not meet sanitary standards.

In addition, farmers were forced to apply for the Faculty of Veterinary Medicine at the University of Sassari. As a result, a type of cheese fly was bred, which is considered safe for humans. After a few years, almost all farmers switched to the use of bred insects and stopped worrying about their health.

Cheese production began to take place according to stricter rules, which could, to some extent, satisfy the sanitary services. However, the Italians are insisting that a commission from the European Union assign the DOP status to Cas Marz cheese. So far, scientists do not agree with such a crazy decision and in every possible way prevent it.

But experts from the Guinness Book of Records call the delicacy the most dangerous of cheeses. It is believed that such cheese can cause both vomiting and diarrhea. However, the opinion of Italians about such an interesting product is different from what is written in the book. Those who have already tried cheese say that there is nothing wrong with this product. If you overcome the disgust, and still try it, the reaction will be positive to the extraordinary cheese. According to official figures, there have been no cases of poisoning in the entire history of its creation in Italy.

Many tourists go to the island of Sardinia just to see how the Italian delicacy is eaten. After all, not everyone can force themselves to try such an unconventional product. However, many people want to see such a spectacle.

Cooking technology

Although many people think that cheese is literally infested with cheese fly larvae, this is actually not the case. To prepare it, you need to make the classic Italian cheese Pecorino Sardo (Pecorino Sardo). It is prepared according to the same recipe. However, in a solution of salt, the product is not kept for as long as required by the standards.

This time is sufficient for no microorganisms to develop. At the same time, the saline solution has not yet had time to become so concentrated as to scare away the flies.

Several holes are made in the crust of cooked cheese. A little olive oil is added there, which will not only soften the surface, but also attract flies. The cheese is moved to a place where insects can get to it. In this case, the heads are not allowed to turn over.

As soon as the cheese is completely infected, the heads are immediately stacked on top of each other and sent for storage. This is done so that the eggs can move throughout the cheese. When the larvae hatch, they will begin to eat it. In addition, they produce a product that speeds up the fermentation process. For this reason, the cheese becomes soft.

When “tears” flow from it, it is believed that the cheese is already ready. This process can take three to six months. The finished Casu Marzu has a greenish tint and does not smell very good. In addition, it contains a large number of larvae of cheese flies. They eat such cheese along with maggots.

The cheese flies that take an active role in creating such an interesting product are not big at all. They can be no more than four millimeters. In addition, they are quite fast and are constantly in places such as smoke plants or any food warehouses.

In the most active period, they can lay up to one hundred and twenty eggs. At the same time, they lay eggs only on fresh food. The larvae are able to survive even in the most difficult conditions and can develop even in saline. According to some experiments, it was found that they can survive even in kerosene.

Benefit and harm

In fact, only milk is responsible for the benefits. Everyone knows about its effect on the body. It strengthens bones, gives energy and nourishes. Everything else can only bring harm to the human body and nothing more.

If we talk about cheese flies, then many food enterprises suffer only losses from such insects. After all, the fly is a peddler, as well as the causative agent of various infectious diseases. Many people working in such plants suffer from these insects.

After all, getting on the skin of a person, the larva can even be under the epithelium. As a result, purulent wounds appear, which, in addition to everything else, also heal poorly. Therefore, if maggots enter the human stomach, damage to some of its sections may occur. This will only lead to pain, not pleasure.

Therefore, such cheese, if cooked and eaten incorrectly, can harm a person. People everywhere try to eradicate these harmful insects, but in Italy they are too popular.

The harm is as follows:

1. skin allergies may occur;
2. Poisoning with toxins is possible;
3. there may be sharp pains in the abdomen;
4. there is vomiting and diarrhea, accompanied by the release of blood.

Definitely eating such a "delicacy" is not worth such sacrifices. The inhabitants of the island claim that if you eat cheese with live larvae, then everything will be in order. However, that's not all. After all, such insects not only move by crawling, they can also bounce. At the same time, the height of such a jump is up to fifteen centimeters. The larvae jump more out of fear. It is better to eat cheese in goggles so that the larvae do not get directly into the eye.

How is the product eaten?

If we talk about the appearance, then the cheese with larvae is very similar to the famous Italian Pecorino cheese. But here it is only in appearance, that is, in the form of a cylinder with convex sides. The ingredients used are similar. One head of such cheese can weigh up to four kilograms.

The consistency depends entirely on the number of worms in the composition. The cheese can be quite thick. This means that there are very few larvae in it. It can also have a creamy texture. However, true gourmets prefer more aged cheeses. They should also contain liquid, as well as many larvae, which sometimes reach eight millimeters in size.

This show is not for everyone. In addition, a rather pungent smell will come from the cheese. As a result of such exposure, its taste is quite pungent. After biting off just one piece, for several hours you can feel an aftertaste that is very difficult to get rid of.

As already mentioned, they eat a delicacy only with live worms. When they are dead, the cheese becomes toxic. Big adherents of this unusual dish compare this dish with pasta with cheese. The crust in the cheese is not eaten, it is cut off and thrown away.

According to tradition, Casu Marz must be cut into small pieces and put on freshly cooked Italian flatbread. It is necessary to serve such a dish with wine, and fortified. If the cheese is very liquid, then the product can be eaten with a spoon, biting off the bread.

Many do not even choose crawling grubs and eat directly with them. However, there are also squeamish people who simply cannot bring themselves to eat a live worm.

To get rid of worms, you just need to wrap the cheese in a fairly dense sheet. This will cut off the supply of oxygen. The larvae from this jump and break on the walls of the paper. At the same time, there is an incredible noise. When it stops, then you can start eating. However, this must be done very quickly, as dead worms release a large amount of toxins. This means that after a while the product will simply have to be thrown away.

To prevent this from happening, experienced cheese makers choose a tricky way. To do this, the cheese head is placed in polyethylene and tied quite well. When oxygen ceases to flow to the larvae, they leave the head. At this time, they are simply shaken off and the cheese can be eaten without exotic residents. Toxins do not have time to get into the product and you can eat it without fear for your health.

If we talk about the price of cheese, then many will find it overpriced. So, for one kilogram of such a delicacy they ask for two hundred dollars. It is sold in fairly tightly closed containers. Pieces, while very small, two hundred grams.

By the way, for those who want to try the original delicacy, it will not be easy to find a product. Casu Marz is not sold in stores. It happens to meet him in the grocery markets, but even then very rarely. Kas Marz must be ordered in advance from local farmers.

If we talk about the reviews of most people who have tried this delicacy, then they are not the best. Neither the taste nor the smell cause much pleasure. Only gourmets like the product, and those who are used to trying something unusual.

Cheese Casu Marzu is the property of only the Italian island of Sardinia. As a food product, it is not of particular importance to other peoples. They can try it just out of curiosity, and not all of them. After all, its special filling in an unprepared person will only cause disgust, but not pleasure. Fans of an unusual taste will love Italian cheese with larvae.

See the next video for how wormy Casu Marzu cheese is made.

"Tastes are different!" says an English proverb. , which will now be discussed, unsurpassedly confirms it. And, if you experience a slight malaise from, then at the sight of Casu marzu, you are guaranteed to faint. The birthplace of Casu Marzu cheese is an island (Sardegna). In a literal translation, his name sounds like "rotten cheese." It is filled with thousands of cheese fly larvae. Surprising but true: they eat it! Many Sardinians consider casu marzu to be the best. If you are still in feelings, then let's get acquainted with the "live" cheese.

The history of casu marzu is a mystery shrouded in darkness. There is not a single date, not a single mention in historical documents. But the old-timers of Sardinia, who store information that is passed from mouth to mouth from generation to generation, claim that this product is more than one hundred years old.

There is a version that casu marzu was born as a result of an oversight during cooking. Not noticing the eggs of the cheese fly, the heads were sent for maturation, after some time they found "rotten cheese". Naturally, in times not distinguished by an abundance of products, not only conscience, but also the stomach did not allow throwing out a spoiled batch. The most courageous cheese makers took the risk of tasting it and were delighted with the new product made from sheep's milk. And so began the mass, if I may say so, production of casu marzu.

It is also assumed that the preparation of pecorino at home was always accompanied by the receipt of casu marzu, since in the summer in the villages about 50% of the heads were always affected by the larvae of the cheese fly. Therefore, with a significant degree of certainty, we can say that "rotten cheese" has a thousand-year history.

Based on health and hygiene regulations, the European Union has banned the production and sale of casu marzu. In order to protect the cheese, the Italian Ministry of Agriculture and Forestry in 2004 included it in the "list of traditional Italian foods", consisting of 4006 items. This document allows manufacturers to deviate from sanitary regulations because the product has been on the market for more than 25 years.

In addition, in 2005, some Sardinian farmers, together with members of the Faculty of Veterinary Medicine of the University (Sassari), developed and implemented the cultivation of the cheese fly (Piophila casei) in an artificial environment. Thus, manufacturers were able to fully control the manufacturing process and provide all sanitary and hygienic guarantees.

The last attempt to approve their product was the filing of an application by the Sardinian cheese makers to the European Commission for DOP status for casu marz. Today, the European Union is still adamant.

Casu marzu differs from other Italian cheeses in that it has several names: Casu frazigu, Casu becciu, Casu fattittu, Hasu muhidu, Formaggio marcio.

In 2009, it was included in the Guinness Book of Records as "the most dangerous cheese in the world." Its authors talk about the fact that the product can cause vomiting, abdominal pain and bloody diarrhea. In fact, there is no evidence of gastrointestinal disorders associated with the use of casu marzu.

How they cook

The first step in the production of casu marzu is the preparation of the DOP pecorino sardo. You can read about how sheep cheeses are prepared in our article.

Heads going to get casu marzu are kept in saline for fewer days than for pecorino. During this time, the cheese absorbs an amount of salt that does not scare away flies, but prevents the development of pathogenic bacteria.

When making small holes in the rind of the cheese, some manufacturers drop a few drops of olive oil into the holes with the dual purpose of softening the surface and attracting flies. Further, the future kasu marzu is left in open places for the “attack” by Piophila Casei. At this time, the heads are not turned over. They are stacked on top of each other when enough eggs have been deposited on the cheese to ensure the transition of the larvae from one form to another. The process of cheese fermentation by insects lasts from 3 to 6 months. Its end is determined by the number of larvae and texture, cutting off the top crust (cheese cap).

The production of casu marzu is mainly found in the villages of Sardinia and lasts from late spring to late autumn. This is the time of the most suitable temperature for the development of cheese fly larvae.

By the way, casu marzu is not the only larval cheese in Italy, but the most famous. In the vastness of the republic you can meet "Casu du quagghiu" in Calabria (Calabria), "Furmai nis" in (Emilia-Romagna), "Marcetto" in (Abruzzo), "Bross ch'a marcia" in (Piemonte).

Characteristics and methods of use

They have a cylindrical shape with convex sidewalls and flat edges and weigh from 2 to 4 kg. Depending on the number of insects, the consistency of the cheese may be thicker, pasty or soft, creamy. Aged versions have a very delicate texture with a liquid called lagrima, which means “tear” in translation. The mass is filled with translucent larvae about 8 mm long.

Kasu marzu has a sharp aroma, reminiscent of Pecorino Sardo Maturo, but much more intense. The taste is spicy, burning. The cheese leaves a long aftertaste lasting several hours.

Sardinians do not eat casa marza if the larvae in it have already died, considering such a product to be toxic.. If the cheese is ready to eat, and the consistency is still quite dense, then it is cut into slices and placed on a Sardinian flatbread (pane carasau) and served with strong red wine. Soft kasu marzu is taken out with a spoon and spread on bread.

Some people prefer to eat cheese without paying attention to the maggots. The worms are quite mobile, they jump up to 15 cm. Therefore, the Sardinians keep their hands over the sandwich to prevent them from hitting the face.

There are gourmets who get rid of insects. One method devised by tourists is to place a portion of cheese in a paper bag and seal it tightly, cutting off oxygen. The larvae begin to randomly jump, drumming on the paper. When the knocking subsides, the package is opened and the dead worms are calmly removed.

It is worth noting that the inhabitants of the island, considering kasu marza an excellent delicacy, often serve it on holiday tables for weddings and birthdays.

Calorie content, benefits and possible harm

The exact nutritional value of casu marzu is unknown. Knowing that cheese is made from whole sheep's milk, you can limit the range of its calorie content from 350 to 400 kcal per 100 g.

Of course, like any cheese, casu marzu is a source of proteins (essential building blocks for the body) and calcium, which is necessary for the health of bones, teeth, muscles and the conduction of impulses of the nervous system.

In Sardinia, they say that "rotten cheese" is an excellent aphrodisiac, that is, it increases sexual desire.

Often you can find information about the dangers of cheese, which consists in:

• Allergic reactions;
• Toxic poisoning;
• intestinal infections;
• Damage to the stomach and intestinal walls.

However, it should be noted that there is not a single documentary evidence of such consequences. Everything is based only on the assumptions of epidemiologists.

Price in Italy

You won't be able to buy casa marza just by arriving in Italy and going to any grocery store. The sale of cheese is prohibited, so you need to look for it on the so-called "black market". To feast on them, you will have to travel to distant villages. Only there your search can be crowned with success, while it is possible to buy it at a price twice the price of pecorino - 30-50 Euro per kg. Here he is - a "rotten delicacy"!

Now you have enough information at your disposal to decide for yourself whether to eat "rotten cheese". If you like to be surprised and surprise, or an extreme gourmet lives in you, then you simply need a vacation in Italy. Live experiences, love beautifully, travel the Italian way and remember: "What doesn't kill us makes us stronger!" Ah yes, to Sardinia for eternal youth!

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An Italian cheese produced mainly in Sardinia that contains the larvae of the cheese fly. Newsweek magazine called it the most dangerous food on the planet. Casu marzu means "rotten cheese" or "wormy cheese" in Sardinian.

The pulp of the cheese head contains live insect larvae, as well as their metabolic products, which accelerate the fermentation of the cheese. They give it a pronounced smell of rot and a sharp, pungent taste.

Cheese is dangerous to health, because its sale in Italy is prohibited. Since 2010, it has been recognized as a cultural property of Sardinia and therefore allowed for sale on its territory. The cost of a kilogram of cheese is about 200 euros.

In Abruzzo the cheese is called Marchetto, in Calabria it is called Quaju, in Lazio it is Marzolino, in Friuli it is called Salterello.

Manufacturing

Casu Marzu is made from sheep's Sardinian pecorino cheese. The crust of the finished heads is damaged and left outside for the cheese fly to lay eggs in it. After that, the cheese is removed to a special storage. From the eggs, larvae emerge, which begin to eat the cheese body and produce waste products - a liquid called lagrima ("tears").

The larvae accelerate the decomposition of cheese fats, making it rotten. As a rule, after three months, the core of the cheese is a green-brown mess with a pronounced smell. The degree of cheese readiness is determined by eye, by the number of larvae contained in it. One head contains thousands of worms, which can be up to 8 mm long.

In addition to Sardinia, Casu Marzu is made in Piedmont. The technology of local cheese is different from Sardinian. After the fly eggs are laid in the cheese head, it is soaked in white wine, honey or grape juice. This gives the cheese a strong smell and prevents the larvae from appearing.

How to use

The cheese is cut into pieces and served with Sardinian flatbread (pane carasau) and strong local wine. Only the inside of the head is eaten, taking out the contents with the help of bread or cutlery.

There are two ways to eat Kazu Marzu: with and without larvae.

Eating cheese with larvae is associated with certain risks. Worms are highly mobile and, when disturbed, can jump up to 15 cm. Special goggles are used to protect the eyes while eating cheese.

To get rid of the larvae, a piece of cheese is wrapped in thick paper, depriving the worms of air. The larvae begin to jump and break on the paper. At the same time, there is a characteristic crack. When it subsides, all larvae are considered dead.

Cheese with dead larvae should not be consumed, because when they die, they release a large amount of toxic substances that cause poisoning.

Use restrictions

The use of Kazu Marzu cheese can lead to severe allergic reactions in the form of skin rashes, poisoning with toxic substances.

The greatest danger is the survivability of the larvae, which, surviving under the influence of gastric juice, can enter the intestines. There they try to get out and drill the walls of the intestines, which can lead to vomiting, sharp pain, bloody diarrhea.

Cheese with dead larvae contains a large amount of toxic substances leading to serious poisoning.

Attention hunters of incredible gastronomic adventures! A trip to Italy awaits you, which means the opportunity to find the most dangerous of the delicacies that currently exist in the country - casu marzu. In the people it is called succinctly and simply - "rotten cheese."

Casu marzu - a delicious Italian cheese with worms

Italian cheese with worms is the most dangerous on the planet

Many convinced gourmets, once in Italy, dream of tasting the famous cheese with worms and checking from personal experience whether it is so good. However, doctors are not enthusiastic about such an adventure and warn: a gastronomic adventure can be very dangerous.

The smallest of the possible troubles is an allergy, the biggest is the risk of damage to the walls of the stomach and intestines by tenacious larvae. In addition, toxic poisoning and intestinal infections cannot be ruled out. Not the most inspiring set of consequences, is it? The Guinness Book of Records lists casu marzu as the most dangerous cheese in the world.

But in the homeland of cheese, they only shake their heads: there is no official confirmation of the conclusions of doctors yet. And as if refuting all the dangers, cheese with worms is traditionally present on any holiday table in Sardinia. Moreover, it is even considered an excellent aphrodisiac, especially relevant for men. Not to mention that, like all cheeses, this Italian delicacy is good for teeth, bones, and muscles.

Kasu marzu - "outlaw"

A shocking Italian delicacy - cheese with worms - appeared on the island of Sardinia. True, no one can say with certainty when and to whom the bright idea of ​​\u200b\u200bthis recipe first came to mind. It is believed that, like many other discoveries in the world, it was born by mistake, when the cheese maker forgot to remove the pecorino head and did not notice that fly larvae had chosen it.