Other Regional Variations
Identical milk cheeses notable for containing living insect larvae are produced in several Italian regions . :
- Marcetto or cace fraceche in Abruzzo
- Gorgonzola co-i grilli in Liguria
- Salterello in Friuli Venezia Giulia
- Furmai nis (formaggio Nisso) in Emilia Romagna
- Frmag punt in Apulia
- Casu du quagghiu in Calabria
- Cacie' Punt (formaggio punto) in Molise
There are several other regional varieties of cheese with fly larvae in Europe. For example, goat-milk cheese is left to the open air until Piophila casei larvae are naturally laid in the cheese. Then it is aged in white wine, with grapes and honey, preventing the larvae from emerging, giving the cheese a strong flavour. In addition, other regions in Europe have traditional cheeses that rely on live arthropods for ageing and flavouring, such as the German Milbenkäse and French Mimolette, both of which rely on cheese mites.
Read more about this topic: Casu Marzu
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