Maggot Cheese
A cursory glance at this cheese, when served, reveals that the larvae are still very much alive and wriggling. Crafted from sheep’s milk, maggot cheese undergoes an unconventional fermentation process, pushing it beyond the boundaries of conventional cheese maturation or decomposition stages.
As a word of advice, should you find yourself in Sardinia and someone suggests trying maggot cheese as part of your tour, it’s best to decline and make a hasty exit politely.
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