E 'known throughout the island and names with which you know are more varied. We discuss casu frazigu, incidental Modde, incidental Becciu, incidental fattittu, incidental gumpagadu . E 'but more likely that the memory of tourists is stimulated not by name, when the peculiarities of Sardinian cheese, whose pungent characteristic is conferred by the presence of fly larvae cheese, which harm it. When this is traditionally produced, we therefore need the aid of these larvae, which are deposited on the forms of sheep, feeding them and then developed through substantial nourishment. These larvae clearly have the ability to infect any type of cheese, decreeing the time losses for dairy farms, while in the case of pecorino, and other types of cheese, such as cheese Milbenkäse German German and French specialty Mimolette, give an original, strong and spicy. The product obtained after work steadily industrious larvae is a characteristic cream. Because as you can imagine the production was different breaks EU rules of health and hygiene, it was necessary to safeguard the existence of the typical cheese, added to the list of traditional Italian food and agricultural products. The current production is under strict control by biologists and researchers. The production period is the best spring. When the heart of the cheese will be devoured by the creatures that inhabit it, the top, simply wrap the product will be uncovered. The cream is yellow and fragrant. To expel the worms will remain sufficient to expose only the natural form without the lid for a few hours, but it is important to remember that the brave Sardinian, consume, and spread on breads accompanied by a good cannonau, the typical delicacy and its inhabitants. Claudia Zedda