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Casu marzu is a traditional Sardinian cheese made from sheep’s milk that contains live maggots of the cheese fly. The larvae are intentionally introduced and their activity breaks down the cheese, producing a soft, pungent paste. By custom, the cheese is eaten while the maggots are still alive; if the larvae are no longer wriggling, the cheese is considered unsafe. It is typically served on Sardinian flatbread and paired with Cannonau, a strong local red wine. The larvae themselves can jump several inches when disturbed, which diners sometimes guard against by covering the cheese while eating.