Casu Marzu, at face value, looks appetizing enough. We mean, c’mon, what can possibly be wrong with cheese? Nothing, save for the nauseating fact that the larvae of the cheese fly contributes to the food’s unique texture during the creation process. The fly lays roughly 500 eggs on the cheese’s surface, THEN the newborn maggots’ digestive acids breaki down the fats, rendering the finished product pleasingly soft. Thankfully, Casu Marzu is banned globally—even within its native Sardinia—but that does nothing to answer the question: Who was the village nutcase who liked maggots in his cheese in the first place?