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On the Italian island of Sardinia,
在意大利的撒丁岛，
there's a delicacy that has been consumed for thousands of years.
有一种美味已经被食用了数千年了。
It is known as the world's most dangerous cheese.
但这种美味被认为是世界上最危险的奶酪。
Yeah, you heard right.
是的，你没听错。
Meet Simone Ibba, a third generation sheep farmer.
这位是从祖辈那代就开始养羊的农户西蒙妮·伊巴。
Casu marzu literally means rotten cheese, and it's not for the faint of heart,
“卡苏马苏”字面意思是腐烂的奶酪，这种奶酪胆小的人群不宜食用，
because this cheese is infested with thousands of live maggots.
因为它里面有成千上万的活蛆。
And while that might seem a bit off-putting at first,
虽然这种奶酪一开始看起来有点令人反胃，
it's the maggots that give the cheese its distinctive texture and flavor.
但正是那些蛆虫赋予了奶酪独特的质地和风味。
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，用羊奶制作出传统的羊奶奶酪。
Then a special fly called a cheese fly is allowed to lay its eggs in it.
然后让一种叫做奶酪苍蝇的特殊苍蝇到里面产卵。
Over the course of two to three months, the maggots eat the cheese, and then excrete it out again,
在两到三个月的时间里，蛆吃了奶酪，然后又把奶酪排泄出来，
transforming it into the soft and creamy casu marzu.
奶酪就变成柔滑的卡苏马苏奶酪。
Today, it's a favorite for special occasions, like weddings and birthday parties.
今天，这种奶酪还是婚礼和生日聚会等特殊场合的宠儿。
But eating this cheese can be dangerous.
但吃这种奶酪可能会很危险。
Even though cases like this are extremely rare, it's risky enough that the cheese is illegal to sell.
尽管这种情况极其罕见，但风险已经足够大，以致于它已经被法律禁止销售了。
But farmers like Simone continue to make it for themselves.
但西蒙等农户还是会自己做来自己吃。
And they just can't get enough.
还怎么吃都吃不够。
