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Cheese from Italy, Campania
A semi-aged cheese of several local types is left where the cheese fly (Piophila casei) can lay its eggs, and the larvae's enzymes turn its paste into a soft cream over 3–6 months. Makers shorten the brining, drill small holes filled with oil and turn the cheese less to draw the flies. When ripe the top is cut off and the cheese is set in the sun so the remaining larvae leave.
| Semi-aged base cheese of cow, sheep, goat or mixed milk, set with lamb, kid or bovine rennet | [asl-sheet][onaf] |
| Oil | Poured into small holes in the rind to soften it and attract the fly[asl-sheet][onaf] |
| Starter | none added; the cheese fly lays eggs on the base cheese |
Total time across the recorded steps: 3 months – 6 months
What changes: A semi-hard or stretched-curd cheese is made as the base
Many types serve as the base, semi-hard, cooked or stretched-curd, from cow, sheep, goat or mixed milk set with lamb, kid or bovine rennet.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A semi-aged cheese of several local types is left where the cheese fly (Piophila casei) can lay its eggs, and the larvae's enzymes turn its paste into a soft cream over 3–6 months. Makers shorten the brining, drill small holes filled with oil and turn the cheese less to draw the flies. When ripe the top is cut off and the cheese is set in the sun so the remaining larvae leave. Made in 5 steps over 3 months – 6 months. The longest step, ripen while the larvae cream the paste, takes 3–6 months (ASL Avellino). Larvae of the cheese fly Piophila casei (an insect, not a microbe), whose enzymes break down the paste does most of the fermenting.
| Main step | 3–6 monthsReported[asl-sheet][onaf] | Ripen while the larvae cream the paste |
|---|
Ripened by insect larvae rather than by microbes alone, and made from many kinds of base cheese instead of one recipe. It can only be made in the warm months when the fly breeds.
The ASL sheet and the Campania regional sheet treat live, moving larvae as a sign the cheese is sound and motionless larvae as a sign it has spoiled. The regional sheet also says the insects should be raised safely behind fine fly screens, so that other insects do not contaminate the cheese. A case report describes myiasis, an infestation by fly larvae, with marked symptoms in a patient who swallowed larvae of this fly (Nocera and Crotti 2009). Do not eat a wheel with live larvae. This page records a farm practice and is not a method to try at home.
Hazards the sources name: Live Piophila casei larvae, an insect, not a microbe; a case report describes myiasis, an infestation by fly larvae, in a patient who swallowed them.
Every number is labelled with how it is known. How this atlas is made
Known in the inland villages of Salerno and Avellino, where older generations sought it out as a delicacy. It is hard to find because making it depends partly on chance. ONAF notes that EU hygiene rules generally forbid insects in food, and that the PAT listing (traditional for over 25 years) is what allows a national derogation.
