Casu Marzu

Method

Begin with a fresh Pecorino Romano wheel and remove the top rind to expose the interior. Leave the cheese in an open container in a cool, dark place such as a cellar or cheese store where cheese flies can naturally deposit their larvae. Allow the cheese to ferment and develop for several weeks, during which the larvae will hatch and feed on the cheese, creating characteristic movement and a creamy consistency. The larvae will produce lactic acid through their digestive activity, creating the distinctive pungent flavour and soft texture. Once ready, the cheese is typically eaten with the larvae still active, either on its own or spread on bread. Some traditions involve placing the cheese in a sealed container to immobilise the larvae before consumption, whilst others serve it freshly infested with living larvae.