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.
I’m willing to try every food once, but my only hard requirement is that it really shouldn’t feature (edit:) currently living multicellular life.
My man has never tried Gagh and it shows
I’ll take some plomeek soup thanks.
Spicy ok?
Quite the opposite for me, I pretty much only eat multicellular life. Just had a carrot.
What do you eat then? Spirulina? Yeast?
Lmao, even zooplankton is multicellular, maybe he meant macroscopique Multicellular life? But then a steak is from a multicellular form of life
I mean currently-living. I’m obviously fine with dead multicellular organisms.
Aren’t some uncooked vegetables still kinda alive when you eat them? Or yeasts?
Mostly dead things, I presume.
Somehow cheese with dead maggots in it doesn’t sound much more appealing.
Well, no. They say if the maggots are dead, the cheese isn’t safe to eat.
Pretty sure that this only applies if they die on their own.
I eat lots of dead multicellular organisms, and no living ones.
Oh yes you do!
Nope, as long as I deny it, it’s not true! Deciding your own reality is all the rage right now.