Editing Casu martzu (section)

==Other regional variations==
{{see also|Corsican cuisine}}
Outside of Sardinia, similar milk cheeses are also produced in the French island of Corsica, as a local variation of the Sardinian cheese produced in some Southern villages and known as {{lang|co|casgiu merzu}}<ref name="casgiu"/> or {{lang|co|casgiu sartinesu}}, as well as in a number of Italian regions.<ref>{{cite web|author=Comuni italiani|url=http://www.comuni-italiani.it/14/enogastronomia.html|title=Cacie' punt|access-date=30 April 2011|work=comuni-italiani.it|archive-url=https://web.archive.org/web/20110207072631/http://www.comuni-italiani.it/14/enogastronomia.html|archive-date=7 February 2011|url-status=live}}</ref><ref>{{cite web|work=Prodotti tipici|url=http://www.prodottitipici.com/prodotto/0188/formaggio-saltarello.htm|title=Formaggio saltarello|access-date=30 April 2011|format=PDF|archive-url=https://web.archive.org/web/20111212013928/http://www.prodottitipici.com/prodotto/0188/formaggio-saltarello.htm|archive-date=12 December 2011}}</ref><ref>{{cite web|author=Prodotti tipici|url=http://www.prodottitipici.com/prodotto/10368/Pecorino-Marcetto.htm|title=Pecorino marcetto|access-date=30 April 2011|format=PDF|work=prodottitipici.com|archive-url=https://web.archive.org/web/20111212013933/http://www.prodottitipici.com/prodotto/10368/Pecorino-Marcetto.htm|archive-date=12 December 2011|url-status=live}}</ref>
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*{{lang|pms|[[Brös|Bross]] ch'a marcia}} in [[Piedmont]];
*{{lang|nap|Cacie' Punt}} ({{lang|it|formaggio punto}}) in [[Molise]];
*''Casu puntu'' in [[Salento]] ([[Apulia]]);
*''Casu du quagghiu'' in [[Calabria]];
*''Frmag punt'' in [[Apulia]];
*{{lang|egl|Furmai nis}} ({{lang|it|formaggio nisso}}) in [[Emilia-Romagna]];
*{{lang|lij|Gorgonzola coi grilli}} in [[Liguria]];
*''Marcetto'' or ''cace fraceche'' in [[Abruzzo]];
*''Salterello'' in [[Friuli-Venezia Giulia]].

A similar kind of cheese, called "[[mish]]", is also produced in [[Egypt]].

Several other regional varieties of cheese with fly larvae are produced in the rest of Europe. For example, goat-milk cheese is left to the open air until ''P. casei'' eggs are naturally laid in the cheese.<ref name="journal"/> Then it is aged in white wine, with grapes and honey, preventing the larvae from emerging, giving the cheese a strong flavour. In addition, other regions in Europe have traditional cheeses that rely on live [[arthropod]]s for ageing and flavouring, such as the German {{lang|de|[[Milbenkäse]]}} and French {{lang|fr|[[Mimolette]]}}, both of which rely on [[cheese mite]]s. An early printed reference to [[Stilton cheese]] points to a similar production technique. [[Daniel Defoe]] in his 1724 work ''[[A Tour thro' the Whole Island of Great Britain]]'' notes: "We pass'd [[Stilton]], a town famous for cheese, which is call'd our English [[Parmesan]], and is brought to table with the [[mite]]s or [[maggot]]s round it, so thick, that they bring a spoon with them for you to eat the mites with, as you do the cheese."<ref>Everyman's Library (London/New York: Dent/Dutton, 1928), Vol. II, p. 110.</ref>

According to Rabbi Chaim Simons of the [[Orthodox Union]], kosher ''casu martzu'' can be produced provided that all ingredients are kosher, the [[rennet]] comes from a kosher animal slaughtered in accordance with the laws of [[shechita]], and that the cheese is "gevinat Yisrael" (made under [[Mashgiach|Jewish supervision]]).<ref>{{cite web|url=http://chaimsimons.net/englishkitchen.pdf |title=Wormy Cheese, Cloned Pig Meat and much more for a Kosher table? |publisher=chaimsimons.net |accessdate=2021-12-22}}</ref>