Casu Marzu, or "rotten cheese," is a traditional Sardinian cheese that has garnered international attention for its unusual production process. Made from sheep's milk, Casu Marzu is intentionally infested with the larvae of the cheesefly, Piophila casei. As the larvae digest the cheese, they break down the fats, resulting in a soft, creamy texture and a strong, pungent flavor. The cheese is considered safe to eat as long as the larvae are still alive, as their presence indicates freshness. Despite its controversial nature, Casu Marzu is a cherished delicacy in Sardinia, often served at weddings and special occasions. The cheese's production is deeply rooted in Sardinian culture, reflecting the island's pastoral traditions and the ingenuity of its people. While the European Union bans Casu Marzu due to health concerns, it remains available on the black market, attracting curious food enthusiasts eager to experience its unique taste. For those willing to embrace its eccentricities, Casu Marzu offers a taste of Sardinia's rich culinary heritage and a testament to the island's enduring traditions.
