Editing Casu martzu (section)

==Fermentation==
''Casu martzu'' is created by leaving whole ''pecorino'' cheeses outside with part of the rind removed to allow the eggs of the cheese fly ''Piophila casei'' to be laid in the cheese. A female ''P. casei'' can lay more than 500 eggs at one time.<ref name="fly"/><ref name="australia">{{cite news|title=Top five ... challenging foods; eat, drink, cook ... and be merry|last=Stephens|first=Andrew|date=30 August 2008|work=The Age|page=A2}} Under "Casu martzu"</ref> The eggs hatch and the larvae begin to eat through the cheese.<ref name="journal"/> The acid from the maggots' digestive system breaks down the cheese's [[butterfat|fats]],<ref name="journal">{{cite journal|last=Overstreet|first=Robin M|date=December 2003|title=Presidential Address: Flavor Buds and Other Delights|journal=Journal of Parasitology|publisher=American Society of Parasitologists|location=Halifax, Nova Scotia, Canada|volume=89|issue=6|pages=1093–1107|url=http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1305&context=parasitologyfacpubs|pmid=14740894|access-date=6 October 2008|doi=10.1645/GE-236|s2cid=34903443}} Under the "Botflies and other insects" section.</ref> making the texture of the cheese very soft; by the time it is ready for consumption, a typical ''casu martzu'' will contain thousands of these maggots.<ref name="irish">{{cite news|title=Maggots, songbirds and other acquired tastes|last=Hegarty|first=Shane|date= 1 April 2006|newspaper=The Irish Times|page=12}}</ref> The ''pecorino'' is most desirable if made from milk collected towards the end of June, due to the effects of the reproductive cycle of sheep on their lactation, and local fermentation traditions associate higher quality ''casu martzu'' with exposure to a warm ''[[sirocco]]'' wind, which is thought to additionally soften the cheese to encourage further maggot activity.<ref name=CNNtravel /> The overall fermentation process takes a total of three months.<ref name=CNNtravel />