E 'known throughout the island and the names by which it knows are extremely varied. We discuss casu frazigu, casu Modde, casu Becciu, casu fattittu, casu gumpagadu. E 'but more likely that the memory of the tourists are driven not by name, when the peculiarity of Sardinian cheese, whose pungent characteristic is conferred by the presence of fly larvae dairy that affect. When this is traditionally produced, we therefore need the help 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 the dairies, and in case of sheep cheese and other types of cheese such as cheese German German and French specialty Milbenkäse Mimolette, give an original, strong and spicy. The product obtained after work steadily industrious larvae is a characteristic cream. As you can imagine how the production was in breach of various EU rules of health and hygiene, it was necessary to safeguard the existence of the typical cheese, put it in the list of traditional Italian food and agricultural products. The current production is under strict control by biologists and researchers. The production period the better the spring.

When the heart of the cheese will be devoured by the creatures that inhabit it, the upper part, simple product packaging, will be uncovered. The cream is yellow and fragrant. To expel the worms will be enough left to expose to the sun in the form devoid of natural cover for a few hours, but it is important to remember that the brave Sardinians, consume, on bread and accompanied by a good cannonau, the typical delicacy and its inhabitants.

Claudia Zedda