評論
打印
On the Italian island of Sardinia,
在意大利的撒丁島，
there's a delicacy that has been consumed for thousands of years.
有一種美味已經(jīng)被食用了數(shù)千年了。
It is known as the world's most dangerous cheese.
但這種美味被認為是世界上最危險的奶酪。
Yeah, you heard right.
是的，你沒聽錯。
Meet Simone Ibba, a third generation sheep farmer.
這位是從祖輩那代就開始養(yǎng)羊的農(nóng)戶西蒙妮·伊巴。
Casu marzu literally means rotten cheese, and it's not for the faint of heart,
“卡蘇馬蘇”字面意思是腐爛的奶酪，這種奶酪膽小的人群不宜食用，
because this cheese is infested with thousands of live maggots.
因為它里面有成千上萬的活蛆。
And while that might seem a bit off-putting at first,
雖然這種奶酪一開始看起來有點令人反胃，
it's the maggots that give the cheese its distinctive texture and flavor.
但正是那些蛆蟲賦予了奶酪獨特的質(zhì)地和風味。
Here's how it works.
奶酪的制作工序如下：
First, a traditional wheel of pecorino cheese is made from sheep's milk.
首先，用羊奶制作出傳統(tǒng)的羊奶奶酪。
Then a special fly called a cheese fly is allowed to lay its eggs in it.
然后讓一種叫做奶酪蒼蠅的特殊蒼蠅到里面產(chǎn)卵。
Over the course of two to three months, the maggots eat the cheese, and then excrete it out again,
在兩到三個月的時間里，蛆吃了奶酪，然后又把奶酪排泄出來，
transforming it into the soft and creamy casu marzu.
奶酪就變成柔滑的卡蘇馬蘇奶酪。
Today, it's a favorite for special occasions, like weddings and birthday parties.
今天，這種奶酪還是婚禮和生日聚會等特殊場合的寵兒。
But eating this cheese can be dangerous.
但吃這種奶酪可能會很危險。
Even though cases like this are extremely rare, it's risky enough that the cheese is illegal to sell.
盡管這種情況極其罕見，但風險已經(jīng)足夠大，以致于它已經(jīng)被法律禁止銷售了。
But farmers like Simone continue to make it for themselves.
但西蒙等農(nóng)戶還是會自己做來自己吃。
And they just can't get enough.
還怎么吃都吃不夠。
