Italian live maggot cheese, also known as casu masu cheese, takes Pecquerie Nuo cheese as its food source. However, it skips the fermentation stage of ordinary cheese, and directly puts live larvae of butterflys into it, so that they can actively digest it to the extent of putrefaction. After such fermentation, the cheese will become soft and abnormal, and even shed juice, which will be turned into? Tears? Therefore, it is very popular. Let's take a look with me on this site! Italian live maggot cheese

There are many kinds of foods in the world. Except chicken testicles, even poisonous puffer fish can be made into delicious food. It can be said that people's ideas are endless when eating them. Italy has a kind of cheese with a big brain hole, which is one of the most disgusting and heavy-flavored foods in the world. Sweet talk? It is famous all over the world, but the Italian live maggot cheese has not inherited the romantic atmosphere of this country at all, so it is impossible to taste it well by listening to its name, so the locals gave it another name, called Kasumasu cheese. It takes Pecquerie Nuo cheese as its food source, but skips the fermentation stage of ordinary cheese, and directly puts live larvae of butterfly into it, so that they can actively digest it to a rotten degree.

The purpose of deliberately throwing larvae is to promote a special kind of fermentation. After this kind of fermentation, cheese will become soft and abnormal, and even shed juice, which is called "cheese" by local people. Tears? , so it is very popular. The maggots are generally 8 mm long, and will jump to 15 mm if touched. Some people will choose to remove the maggots before eating, but others choose not to remove them. It is estimated that they will taste different. How to make Italian live maggot cheese

This kind of live maggot cheese is actually a kind of traditional cheese in Italy. Before fermentation, it was an ordinary hard-shell cheese. People would put it outdoors in a place where flies are densely populated. Because this hard-shell cheese is made of local fresh goat's milk, it reveals a thick milk smell and is exposed to the eyes of flies. This temptation can stand, so flies will lay eggs on the cheese, and then they just need to wait for the fly larvae to grow up, which usually takes two.

Next, it's time to taste this cheese. You should know that the biggest feature of Italian live maggot cheese is that the fly larvae are hidden inside the cheese. The key is alive. When you taste it, you need to observe whether the live maggots are still squirming. It is said that with a slight poke, the maggots can even jump out twice their own distance. If the maggots are dead, it means that the cheese is poisonous and inedible. Why is Italian live maggot cheese banned?

Therefore, Italian live maggot cheese is actually harmful to human body, so this kind of cheese is not publicly sold in the local market, and it can only be bought on the black market if you want to eat it. In order to make more profits, shepherds will produce this kind of live maggot cheese in small quantities to meet the demand of unique taste. Sardinians think that this kind of cheese can nourish yin and nourish yang, and they can't put it down. In fact, the most important thing is delicious. Nothing can stop the power of eating goods. Soft cheese is accompanied by their own red wine, and the stinky fermented taste stays in their mouths, so that Sardinians once marched on the streets for live maggot cheese, just to make it appear in the market.