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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[–] 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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