Great cheese is a feast for the senses - the way it looks and smells, its colour and texture all add to the taste experience. That said, you will have to judge for yourselves whether these international cheese sensations are charming and quirky or just plain disgusting. If you are reading this over lunch, put down the magazine and back away. Still reading? Then brace yourself for casu marzu, Sardinian maggot cheese. The 'rotten cheese' starts out as an ordinary sheep milk pecorino. It is left to ferment in the open air and then 'spiked' with the eggs of the cheese fly Piophila casei. In due time the eggs hatch and hundreds of larvae eat through the cheese, breaking down cheese fats with their digestive acids.
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