Casu marzu: The world_s _most dangerous_ cheese<br>The Italian island of Sardinia sits in the middle of the Tyrrhenian Sea, gazing at Italy from a distance. Surrounded by a 1,849-kilometer coastline of white sandy beaches and emerald waters, the island_s inland landscape rapidly rises to form hills and impervious mountains.<br><br>And it is within these edgy curves that shepherds produce casu marzu, a maggot-infested cheese that, in 2009, the Guinness World Record proclaimed the world_s most dangerous cheese.<br><br>Cheese skipper flies, Piophila casei, lay their eggs in cracks that form in cheese, usually fiore sardo, the island_s salty pecorino.<br><br>Maggots hatch, making their way through the paste, digesting proteins in the process, and transforming the product into a soft creamy cheese.<br><br>Then the cheesemonger cracks open the top _ which is almost untouched by maggots _ to scoop out a spoonful of the creamy delicacy.<br><br>It_s not a moment for the faint-hearted. At this point, the grubs inside begin to <a href="https://en.search.wordpress.com/?q=writhe%20frantically">writhe frantically</a>.<br><br>Some locals spin the cheese through a centrifuge to merge the maggots with the cheese. Others like it au naturel. They open their mouths and eat everything.<br>If you are able to overcome the understandable disgust, marzu has a flavor that is intense with reminders of the <a href="https://www.trainingzone.co.uk/search?search_api_views_fulltext=Mediterranean%20pastures">Mediterranean pastures</a> and spicy with an aftertaste that stays for hours.<br><br>Some say it_s an aphrodisiac. Others say that it could be dangerous for human health as maggots could survive the bite and <a href="https://t.me/Lucky_Jetteam">____ ____ ____</a> and create myiasis, micro-perforations in the intestine, but so far, no such case has been linked to casu marzu.<br><br>The cheese is banned from commercial sale, but Sardinians have been eating it, jumping grubs included, for centuries.<br><br>"The maggot infestation is the spell and delight of this cheese," says Paolo Solinas, a Sardinian gastronome.
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