Eating a glistening gobbet of casu marzu as the maggots ... a piece of cheese to their mouth. Sardinian gourmands like to smear it on pane carasau, the island’s thin, crispy bread, and wash ...

After three months of fermentation, the cheese is ready to be consumed, with the larvae still present inside. Eating casu marzu isn't without its risks. The larvae, which can reach up to 0.3 ...

Fancy a bite of cheese crawling with live maggots ... There's Casu Marzu, a cheese from Sardinia containing the live larvae of flies. There's a bull penis which is eaten in some parts of China.

That's right, casu marzu is made by adding maggots to a type of Italian cheese called Pecorino. As it ages, the maggots soften the cheese, so by the time it's ready to eat, it's almost liquid-like.