Sardinia's Casu Marzu cheese is intentionally infested with live maggots to achieve its unique flavor and texture.

Casu Marzu, which translates to 'rotten cheese' in Sardinian, begins its life as standard Pecorino Sardo. The process is initiated by the Piophila casei, commonly known as the cheese fly. These flies lay approximately 500 eggs at a time in cracks that form in the cheese's rind. Once the larvae hatch, they act as biological catalysts for fermentation.The maggots produce digestive enzymes that break down the cheese's triglycerides into free fatty acids. This process, known as proteolysis, transforms the hard cheese into a soft, creamy substance called 'lagrima' or tears. This chemical breakdown creates a pungent odor and a flavor profile similar to an extremely strong Gorgonzola. The cheese is considered unsafe to eat once the maggots have died, as they may release toxins during decomposition.The European Union's European Food Safety Authority (EFSA) banned the sale of Casu Marzu in 1962 due to health regulations regarding parasites. Despite this, the Italian government declared it a traditional food in 2004, allowing it to be produced under specific exemptions. The maggots themselves are famous for their jumping ability. Using their internal muscle structure, they can launch themselves 15 centimeters into the air, leading many diners to shield their eyes during a meal.