Mortis (food)

Mortis is a traditional Sardinian cheese produced from sheep's milk. It is characterized by the intentional introduction of live insect larvae, typically cheese skipper larvae ( Piophila casei ), directly into the cheese. This process, known as bio-degradation or fermentation by insect activity, dramatically alters the cheese's texture and flavor.

The cheese typically starts as Pecorino Sardo, a hard sheep's milk cheese. A small hole is created, and the larvae are introduced. The cheese is then left to age, during which time the larvae feed on the cheese's fats, breaking them down and producing a soft, almost liquid interior.

Mortis is usually consumed with caution. Some people remove the larvae before eating, while others consume them along with the cheese. The presence of live larvae means that the cheese is technically "alive" until consumption, and it must be stored and handled with care.

The flavor of Mortis is intensely pungent and spicy, often described as ammonia-like. This strong flavor profile is a direct result of the enzymatic activity of the larvae during the cheese's fermentation.

Mortis is a protected traditional food product, and its production and sale are subject to specific regulations aimed at ensuring food safety. While some regions may have restrictions on its sale, it remains a part of Sardinian culinary heritage. The name "Mortis" is related to the Sardinian word for "rotting" or "decomposition," reflecting the cheese's unique fermentation process.