/ck/ - Food & Cooking

>>19774846
Casu martzu - Spain, they eat cheese with maggots

>>18398042

>>18266671
I also found your research interesting. My two thoughts are this, the reason some populations have more enzymes to digest chitin is because they eat it more frequently whereas most westerners rarely if ever do. Over time if they started eating more of it the body would start producing more of what it needs to break it down. Though that is a long process.

My other more main thought though is how odd it is that grasshoppers and crickets seem to be the main focus for what bugs to farm. They have big legs, wings, fairly thick shells for their size and there is very little flesh. Given the vast array of invertebrates out there I can only imagine there are far better options. Wood lice are land dwelling crustaceans and if raised well could probably be eaten more like shrimp.

Or heck even though many find it gross, the larval forms of many insects offer the same protein benefits of full grown ones but with far less chitin to digest.

>>17912027
>blocks your path

Cheese is a worthless ingredient until it's been infested with maggots.

Sounds vile, but maybe it's amazing? Do you try and scrape off the maggots and eat around them or are you supposed to down it maggots and all?

>>16034593
Manjia Manjia!

Casu marzu

>>15599932
>In Italy, rancid cheese full of live bugs is considered a delicacy

"Casu martzu (Sardinian pronunciation: [ˈkazu ˈmaɾtsu]; literally 'rotten/putrid cheese'), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian language, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots). A variation of the cheese, casgiu merzu, is also produced in some Southern Corsican villages like Sartene."

"Derived from pecorino, casu martzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly of the Piophilidae family. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called làgrima, Sardinian for "teardrop") seeping out. The larvae themselves appear as translucent white worms, roughly 8 mm (0.3 in) long."

>>15380974

ITT: We name our favorite types of cheese

For me, it's Cazu Marzu aka ''Maggot Cheese'', it just has that creaminess and spiciness that you don't find in other kinds of cheeses.

I've gotten quite interested in disgusting and/or odd foods lately and I wonder if this is something anyone here is interested in as well. I'll post 4 or 5 foods to kick the thread off.
First off is Casu Marzu, a cheese I'm sure everyone has heard of. Its made by allowing flies to lay eggs in pecorino. When the eggs hatch, maggots eat and excrete the cheese, resulting in a unique flavor. Its traditionally eaten with the maggots still alive.

>>15096404
you should consider anon that maybe balut is fucking nasty and your brain was sending that signal hard so you'd stop eating whole fucking duck fetuses? just because you CAN eat something, doesn't mean you should. you're no less of a man for not wanting to put rotten maggot cheese into your body, and it's the same principal with balut.

So, apparently, there's this type of cheese from Italy (Sardinia, to be exact) that is left to age until it has literal fucking maggot colonies infesting it, then eaten. It's apparently dangerous if not eaten correctly (maggots occasionally jump into people's eyes or burrow through their stomach if not chewed up) and also illegal and only distributed under the table. Has anyone here ever actually tried it? How was it and how does society view it over there?

>wow european food is so great
>so rustic, so cultured

Do Italians really do this?

to this

Cheese fermented with worms. Advanced level of fermentation with _soft white liquid seeping out.

>lavae 8 mm long
>translucent
>gotta luv the aftertaste
>lagrima

>>7161875
Bonus round:

>>7161840
>You cannot find a worse "cheese".

Casu marzu goes beyond typical fermentation to a stage of decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid seeping out. The larvae themselves appear as translucent white worms. When disturbed, the larvae can launch themselves for distances up to 15 cm (6 in). Some people clear the larvae from the cheese before consuming while others do not. The cheese, along with one of its Sardinian makers, Giovanni Gabbas, received attention on Bizarre Foods with Andrew Zimmern. Zimmern described the taste of the cheese as "so ammoniated" that "...it scorches your tongue a bit." The cheese is known to leave an aftertaste for a duration of up to several hours.

>>7050290
>We Europeans have much better cheese.
If you like eating maggots.

If you haven't had this, then you haven't had cheese.

>What kinda cheese u want fam
>Gimme summa dat maggot infested carcass
I like to be open minded about food as much as possible, but sometimes it's just way too fucked.
Where do you draw the line, /ck/?

>>6811142