Hey, that looks pretty… wait. Why is it moving? Found on Weirdworm
Let’s ease into this one. Lots of people eat cheese made from sheep’s milk. On the isle of Sardinia in Italy, they prefer Pecorino. They also like it served a very specific way. Rather than just fermenting the cheese, they just go ahead and give it a push into the “rotting” territory by inviting maggots to the party. Cheese flies are allowed to lay their eggs, which hatch and start chewing their way through. They start to break down the fats and this makes the cheese very soft. So soft, the Pecorino begins to “cry” (as the locals put it) as the digested fatty liquid leaks out.
When it’s time to consume the devil-cheese, it’s decision time. Some go for the full experience and eat it, maggots and all, in thin strips on some crispy bread that in no way disguises the taste of live larvae. For the faint of heart, one can also seal the cheese in a bag which causes the maggots to lose oxygen and start launching themselves out of the cheese at distances up to 15 centimeters. That’s over 18 times their body length, about the same as you leaping a 10 story building. When the bag stops making the sweet pitter-patter of maggots in their death throws, the cheese is certified baby fly free.
Here’s a video…
The maggots also provide a cool, pre-industrial expiration date. If the maggots die naturally, the cheese has gone toxic, hence the idea behind eating it while it’s still infested. For the people who nosh with the insects intact, they can look forward to the chance of the larvae surviving the stomach and setting up shop in the intestines. As it turns out, living in rotting cheese means they’re pretty used to acidic environments, and being a disgusting maggot means they’re more than happy to try to burrow into your duodenum.