All the penicillin from Blue Cheese and other shits you french FAGGOTS eat wont cure your AIDS, retard.
I also found what I think to be the sickest food ever.
Casu marzu (also called casu modde, casu cundhÃdu, or in Italian formaggio marcio) is a cheese found in Sardinia, Italy, notable for being riddled with live insect larvae. Casu marzu means "rotten cheese" in Sardinian and is known colloquially as maggot cheese.
Derived from Pecorino Sardo, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from the Sardinian for "tears") seeping out. The larvae themselves appear as translucent white worms, about 8 mm (1/3 inch) long. When disturbed, the larvae can jump for distances up to 15 cm (6 inches), prompting recommendations of eye protection for those eating the cheese. Some people clear the larvae from the cheese before consuming; others do not.
Just when I though maggots in cheese was bad I found this cheese which contains cheese mites :::link:::
Personally I would rather eat the maggots.
I read a book about food bans in various countries. Casu Marzu is illegal and has a robust black market. Crazy.
ewe!
Oh wow.... I love the crumbles
Turns out that casu marzu does cure AIDS.
You have been eating the wrong cheese!
I love bleu cheese, I am so pissed that it doesn't cure AIDS all this time I have been eating it and for what?
I never ever want to eat casu marzu.
hahah, its fascinating. From wikipedia:
Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese - especially pungent-smelling or mold-bearing varieties such as Limburger or Roquefort - as unpalatable. Food-science writer Harold McGee proposes that cheese is such an acquired taste because it is produced through a process of controlled spoilage and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods. He notes, "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to."[46]
Collecting[47] cheese labels is called "tyrosemiophilia".[48] :::link:::