Casu Marzu
Prohibited in: The United States
Justification: Fermentation process
The fermentation of Casu Marzu ensures that the inside of the Pecorino hard cheese becomes softer and takes on an almost creamy texture. But the fermentation that gives the cheese its best characteristics is also the reason why the cheese is banned in America. To make the inside of the cheese that delicious creamy texture, fly larvae are inserted into the cheese before fermentation. A liquid is released by the larvae, which breaks down the cheese and gives it its “zest”. Some other nations, including the USA, have decided that the consumption of maggot cheese is not in the interest of their citizens.
Casu Marzu
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