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.
Mostly dead things, I presume.
Somehow cheese with dead maggots in it doesn’t sound much more appealing.
Ehhhhh, I’ve had dead insects before. It wasn’t great, but like I said, try everything once
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.