What You Need to Know
The emulsion is formed by introducing live maggots into the cheese, which break down the fat and create a stable mixture of fat and water. The maggots provide a source of enzymes, which help to stabilize the emulsion.
This cheese is typically served with bread or used as a topping and is a staple of Lombardy cuisine.
Key Parameters
Equipment
cheese clothwooden aging boxeshumidity-controlled cellar
Steps
- 1.
Pane frattau (Sardinia): Provides umami-rich topping for layered bread dish
- 2.
Fregola con casu marzu (Sicily): Creates creamy sauce for toasted pasta
- 3.
Polenta taragna (Lombardy): Enhances buckwheat polenta with fermented depth
The Science
Primary Reaction
Lipolysis