]Worm cheese

Looks at those wriggling worms . Yuck to most of us but not to the Italians . This cheese is actually called the casu marzu. Casu marzu goes beyond typical fermentation to a stage most would considerdecomposition, 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 seeping out . The larvae themselves appear as translucent white worms, about 8 millimetres (0.3 in) long. When disturbed, the larvae can launch themselves for distances up to 15 centimetres (6 in). Some people clear the larvae from the cheese before consuming; others do not.

The cheese is considered poisonous when the larvae die . The cheese is consumed when the larvae are alive. It has been declared as traditional food  by  EU food hygiene-health regulations.

The above text are from Wikipedia .

I found the worm cheese quite interesting and i would like to try it . Seems gross but life is short so experience it . Imagine putting a piece into your mouth and feel the creamy texture and at the same time have little bits wriggling on your tongue .


~ by nijnail on May 8, 2010.

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