Marcetto is a peculiar product variously described as a rotten cream cheese or very sharp cheese to which larvae (or jacks) of the cheese fly Piophila casei are deliberately introduced. It is made with unpasteurised while sheep's milk mainly in the vicinity of Castel del Monte in L'Aquila but also found elsewhere in Abruzzo. The cheese is almost liquid and has no crust. Weight depends literally on the size of the pot. It should be kept in the refrigerator. It is traditionally eaten with fresh bread, toasted, or directly out of the pot. It is available year round.
The rotting which is encouraged by the jacks results in a pinkish or sometimes yellowish, creamy cheese much loved by some. I think that this is similar to a cheese which I was once offered in Greece which sat in a tin. The lid was taken off the tin and I swear the smell would have inundated neighbouring islands. A knife was dipped into the almost liquid cheese and spread on hard bread and I then truly mastered the art of not insulting my host.
You will be reassured to learn that the larvae are removed before the cheese is served, but watch out if there are any as they can cause stomach problems.
