Casu marzu is a cheese made of sheep’s milk that contains live maggots. The words casu marzu in English literally means “rotten/putrid cheese”.
According to Wikipedia:
“…casu marzu goes above and 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 (called lagrima, Sardinian for “tears”) seeping out.”
The inhabitants of this cheese have the ability to JUMP about six inches when disturbed, so it’s best to clear the maggots away before consuming. Some casu marzu eaters, however, do not do that.
BONUS FACT: Pule, or smoked donkey milk cheese, is the most expensive cheese in world at $600 per pound.