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.

The eggs hatch into maggots which slowly but avidly squirm and munch their way through the cheese. Their secretions turn it into a creamy, pungent goo that is highly prized by aficionados.

Bite into this cheese from Sardinia at your own peril. Cazu marzu is made with maggots. If they're still alive when eaten, they can harm your health.