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Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
Ten other Italian regions have their variant of maggot-infested cheese, but while the products elsewhere are regarded as one-offs, casu marzu is intrinsically part of Sardinian food culture.
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
The history of the semi-fat cheese "bastardo" dates back to 800 AD, a time in which it was produced in the pastures of the Veneto region. [1] It is so named (bastardo means 'bastard' in Italian) because of the milk, with the addition of goat's milk in its composition, can not be turned into Morlacco cheese. [2]
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25 Best Desserts For Celebrating Quitting Day PHOTO: RYAN LIEBE; FOOD STYLING: MAKINZE GORE
They have the Italian abbreviation for PDO (DOP) written on the cheese. Prior to 1996 when the PDO system came into operation, many Italian cheeses were regulated under a denominazione di origine (DO) system, which arose out of the 1951 Stresa Conference and was established under the Italian law 125/54.
ROME — The owner of a cheese factory in northern Italy has died after being crushed when thousands of his cheese wheels fell on him.. 74-year-old Giacomo Chiapparini, a local producer of Grana ...