Early in the cheese fermenting process larvae of cheese flies are introduced to this Italian delicacy. Gradually the larvae hatch into maggots and these maggots begin feeding on the cheese, breaking down the fats and producing a special flavour which many consider to be delicious. Some "conservative" cheese eaters remove the maggots before eating but some leave them in making Casu Marzu a magnificently mouldy cheese and maggot mash-up.
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