I'm not sure I want to read that article
Casu Marzu is a Sardinian cheese, it literally means rotten cheese, it starts out essentially as a typical Pecorino but is just allowed to ferment to the rotting process sets in.
There is a Corsican cheese that is almost identical to Casu Marzu called Casgiu Merzu it also contains live maggots and it's only available on Corsica and is not allowed to be sold ouside Corsica because of EU Laws on food hygiene and health regulations.
Anyhow Casu Marzu is all but banned under EU Law because of food hygiene and health regulations, although I suppose people buy this disgusting object on the black market.
I have just had some excellent Fourme de Montbrison which is from Auvergne and is beautifully mild for a blue cheese and crucially is sans maggots.
The worst cheese I've been confronted with myself is Trou du Cru it absolutely stinks, you can smell Trou du Cru from the room next door it stinks that much. It stinks and I did taste some, a very acquired taste sort of a straw like aftertaste, this because I was told that each little individual cheese is washed with Marc de Bourgogne which gives the cheese this strange straw type aftertaste.
Marc de Bourgogne is a Pomace brandy, but unlike most Pomace brandy it's aged and is very strong.
Marc de Bourgogne also comes in this nice bottled spray to add to whatever food you might like adding a touch of it to.
This is Trou du Cru, it's from the Bourgogne region.
Trou de Cru isn't big as you can see, each cheese comes in these small rounds.
