Interestingly, the origin of the cheese remains a mystery. Residents of Sardinia say that this dish is several hundred years old, because the peculiarities of its preparation were passed on not in writing, but by word of mouth. To this day, the locals serve cassa martza on holidays and consider it a delicacy.
There is a rather plausible version according to which the cheese came about because of an oversight in the preparation of pecorino sardo cheese. Failing to notice the cheese fly eggs, the cheesemaker sent the head of cheese to ripen further. Everyone liked the taste, and it was decided to bring the cheese to this state on purpose.
There is another theory, according to which any home production of pecorino was supposed to get casu marzu because in summer the fly is very active – almost half of the cheese heads were infested with larvae even with the close supervision of the cheesemakers.
The EU has banned the production and sale of this cheese because of the deviation from sanitary requirements. To protect its own product, the Italian government put it on the list of traditional products, which allowed local producers to continue to make and sell it, but not in stores, but in markets. It joined the list of more than four thousand delicacies that are protected by the state.
In 2005, experts from the veterinary department of the Sassari Institute were able to control the reproduction of the fly in artificial conditions, allowing the product to fully comply with the requirements. For now, the EU remains adamant despite all the attempts of Italians to defend their own product and make it available to gourmets from other countries.
The technology of cassou marsu cooking
The first step is to prepare high-quality sheep’s cheese pecorino sardo and bring it to almost full maturity. In this case, those heads that go to the cheese with maggots are kept in a salt solution for less than a week. This is enough for good flavor, but not enough to repel flies and prevent bacterial growth.
Some producers punch a hole in the crust and pour a little olive oil in there. This attracts the flies and also helps to make the surface softer. The head of cheese is then left in an open area for the flies to take note. During this time, the heads are not touched or turned, giving the cheese a unique flavor and aroma.
After a sufficient number of larvae have been deposited, the sar kasu martsu is stacked. The maturation process will continue for another 3 to 6 months – so the product will gain its characteristic flavor and aroma. The readiness is determined after the cheese lid is cut off, because this method is the most informative.
The specialist must assess the number of larvae, as well as the texture of the finished product. If necessary, the ripening process can be slightly prolonged. It is completed in late autumn, because the fly larvae do not tolerate low temperatures. This is why cheese made in natural conditions has always existed as a seasonal product. Once the larvae are dead, the cheese is no longer considered quality.
How to eat and store casa martza
It is very important to eat the product only with live maggots, because even locals will not take a chance with cheese that has already had the maggots dead. The consistency of the cheese can be soft, firmer or pasty, all depending on the number of larvae. There is also a special liquid in the cheese called a tear, which is appreciated by gourmets.
The cheese is usually placed on a traditional pane carasau flatbread and served with a strong red wine. If the cheese is a very soft texture, it is taken out with a spoon and spread on bread. It is recommended to hold your hand over such a sandwich, because maggots are very mobile and can get into the eyes.
Some tourists have invented how to try the delicacy without maggots. It is very simple: they cut off a few pieces of kasu martsu cheese, put it in a plastic bag and close it. Then they just take the cheese out and throw away the maggots with the bag. Locals, of course, consider this method blasphemy and always eat the cheese with the maggots.
Kasu martsu cheese can be stored for quite a long time.
Possible harm from kasu martsu
Since the cheese contains both insect products and the insects themselves, as well as sheep’s milk, which is not familiar to everyone, there is a risk of allergies. We must also consider the individual intolerance of individual components.
Serious intestinal infections can occur even if there is nothing wrong with the cheese and it is edible. This is especially typical of tourists, for whom not only maggots in food, but even sheep’s milk is unfamiliar. Unpleasant symptoms, such as fever, may appear.
The damage to the stomach and intestinal walls can be very serious, so that those who try the cheese can get health problems. However, it is noted that most people do not have any problems. This is proven by special studies, which were conducted when the product was legalized for sale in the EU.
