SC - The Dark Side of Unpasteurized Cheeses?

[Olwen the Odd]

What a name for a cottage industry!

Maggot Killer Cheeses ~ a little wiggle with your wine!

I love it!!

Olwen


>From: Philip & Susan Troy <troy at asan.com>
>Reply-To: sca-cooks at ansteorra.org
>To: SCA COOKS <sca-cooks at ansteorra.org>
>Subject: SC - The Dark Side of Unpasteurized Cheeses?
>Date: Fri, 06 Oct 2000 13:53:30 -0400
>
> > News of the Weird(.657)
> >
> > LEAD STORIES
> > An August Wall Street Journal dispatch from Nuoro, Sardinia (Italy),
> > described locals' love for "casu marzu" ("rotten cheese"), brown lumps 
>of
> > sheep dairy, crawling with maggots, a "viscous, pungent goo that burns 
>the
> > tongue" and whose "wiggling worms (often) jump straight toward the eyes 
>with
> > ballistic precision." Though the cheese is banned by the government, a 
>black
> > market has pushed the price to double that for ordinary cheese. Some 
>locals
> > believe the maggots provide authentication, in that it is only when the
> > maggots die that the cheese is inedible.
>
>Boy oh boy, I now have a new term for my preferred level of sharpness
>for cheeses: "maggot-killing sharp", or "so sharp it'll kill a maggot".
>
>It should be noted, though, that if one wants to wax xenophobic on the
>subject of maggoty cheese, there's plenty of eighteenth-century English
>documentation for whacking the cheese with a spoon before digging in
>with the same spoon, to chase the cheese mites [maggots] away from your
>portion. And we all know the English do not, never have, and never will
>eat anything weird ;  ) .
>
>Adamantius
>--
>Phil & Susan Troy
>
>troy at asan.com
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