KOMPAS.com – Do not confess to be a lover of cheese if you don’t know the most dangerous type of cheese in the world. His name is Casu Marzu, a typical cheese of Sardinia Island, an island located in the middle of the Tyrrhenian sea, Italy.
Reporting from CNN, Sardinia’s typical cheese is unique because of the fermentation process involving maggots. In fact, it has been recorded as Guinness World Records in 2009.
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The fermentation involves maggots
Casu Marzu is a cheese made of Fiore Sardotype Pecorino Sardinia typical, which is hard cheese with a fragile but soft texture, offers a sweet taste with a strong taste after being bitten.
The uniqueness of this cheese lies in the fermentation process involving the maggots of life.
At first, flies Piophila Casei Laying eggs in the gap of the cheese, then the hatching larvae will digest the cheese, then change the texture to be softer and more in crime.
This cheese is then served in the condition of maggots still moving inside. That is one of the reasons why Casu Marzu is considered dangerous for some people.
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Cazu Marzu, a typical cheese of Sardinia Island which has been named the most dangerous cheese in the world, because the fermentation process involves maggots.Although the appearance looks unusual, but quite a lot of people like the texture and strong taste.
Although Casu Marzu has been commercially banned in Italy since 1962 due to a law that prohibits consumption of food infected with parasites, this cheese is still produced and consumed traditionally by the Sardinia residents.
In fact, despite breaking the law, local residents still enjoy this cheese personally.
Giovanni Fancello, a journalist and gastronomy expert from Sardinia, revealed that Casu Marzu was not just food, but part of a cultural heritage that was rooted in the lives of the Sardinia people.
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The influence of culture and local wisdom
Casu Marzu has become a symbol of culinary traditions that have survived since Roman times. Although in recent years, the global culinary world has begun to recognize the potential for insect consumption as an alternative solution for environmentally friendly food, the existence of this cheese is more than just an oddity.
He represented part of the history and local wisdom of Sardinia which was rooted in the habits of his people.
The process of making Casu Marzu began at the end of June, when local sheep milk was harvested, and weather conditions at that time had an important role in the success of cheese fermentation.
Cazu Marzu, a typical cheese of Sardinia Island which has been named the most dangerous cheese in the world, because the fermentation process involves maggots.According to Mario Murrocu, a breeder and manufacturer of Casu Marzu, this cheese must have a chewy and typical paste texture. After three months, this cheese is ready to be enjoyed.
Although Casu Marzu is registered as a traditional Sardinia product and is protected by local law, its legal status is not yet fully clear.
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Sardinia people themselves often consider a prohibition on cheese as something that does not affect their habits.
However, recent research in the European Union shows that eating insects, including larvae like those in Casu Marzu, can be part of the solution to reduce carbon traces and help overcome the climate crisis.
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