The larvae of the cheese fly (Piophila casei) are deliberately introduced to pecorino cheese, where their digestive action produces an advanced level of fermentation, including a breakdown of the cheese's fats. The cheese's texture softens, and a liquid called làgrima ('teardrop') may seep out.

Source: Wikipedia.

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[–] 8 points 6 months ago (3 children)

What do you eat then? Spirulina? Yeast?

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  • [–] 10 points 6 months ago (1 child)

    I eat lots of dead multicellular organisms, and no living ones.

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  • [–] 6 points 6 months ago (1 child)

    Mostly dead things, I presume.

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  • [–] 7 points 6 months ago* (last edited 6 months ago) (2 children)

    Somehow cheese with dead maggots in it doesn't sound much more appealing.

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  • [–] 5 points 6 months ago (1 child)

    Lmao, even zooplankton is multicellular, maybe he meant macroscopique Multicellular life? But then a steak is from a multicellular form of life

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