description Casu Marzu Overview
Casu marzu is a traditional Sardinian sheep's-milk cheese whose ripening involves the cheese fly Piophila casei; the larvae digest the cheese and produce a soft, decomposed texture. The cheese is made from a pecorino-type base and is recognized as a distinctive part of Sardinian food culture. It is generally not authorized for commercial sale in the European Union under food-safety rules, while Italian authorities prohibit placing it on the Italian market.
help Casu Marzu FAQ
What is casu marzu made from?
Casu marzu begins with a Sardinian sheep’s-milk cheese similar to pecorino. Its unusual ripening involves larvae of the cheese fly Piophila casei.
Why does casu marzu become soft?
The fly larvae digest the cheese and change its texture into a soft, decomposed mass. This biological ripening process gives casu marzu its distinctive character.
Where does casu marzu come from?
Casu marzu is a traditional cheese from Sardinia, the Italian island in the Mediterranean. It is associated with local sheep-milk cheesemaking traditions.
Is casu marzu a normal aged pecorino?
No. Although it starts from a pecorino-type base, its ripening depends on cheese-fly larvae rather than ordinary aging alone. That makes it a distinctly different and controversial food.
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