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 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?