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