A taste of danger: Sardinia's banned cheese with live larvae

Italians love mozzarella, Spaniards love cabrales cheese, and the Swiss love emmental. There are over 5,000 types of cheese worldwide, and everyone should be able to find something they like. Sardinians did the same, and they did it 500 years ago. Unfortunately, the European Union has banned their favorite cheese — casu marzu. This decision is health-related, as casu marzu was recognized as the most dangerous cheese in the world. Because of this, the cheese from Sardinia also earned a place in the Guinness Book of Records.

The production of casu marzu was banned in 1962, and in the 21st century, the European Union also made this decision. Why? To understand this, it is first worth looking at the process of making Sardinian cheese.

Casu marzu is a product made from sheep's milk. The fermentation is driven by introducing Piophila casei flies into the cheese. These flies lay eggs in the product, from which larvae hatch. Their feeding marks the beginning of the transformation of organic compounds, which gives the cheese its characteristic taste and smell, reportedly similar to gorgonzola. Up to this point, everything is still within the norm. The problem with casu marzu starts only later.

The controversy surrounding the Sardinian cheese relates to the fact that it must be consumed with live larvae of the fly above. This is very important for traditional artisans since dead larvae indicate something wrong in the preparation process, and the cheese can be considered... stale. Specific, right?

According to daring tasters, the fly larvae can jump off the cheese during consumption. Unfortunately, this has its consequences. Doctors emphasize that the larvae do not always get digested in the stomach, which can mean serious health problems, from vomiting and stomach pain to bloody diarrhea and a dangerous parasitic disease.

While we appreciate traditional products, we will pass on this one. Do you have a different opinion on this? We would love to hear it!