Aye. The maggots "process" the cheese making it all soft and reducing the acid in it. When I was in Italy, the mainlanders said they take the maggots out but, apparently, the Sardinians eat the lot - maggots and all.
I don't think I could manage it without the maggots.. Just knowing they've been there I'd find vile. You'd be essentially eating maggot ****.
I tried the maggoty cheese in Capri and it wasn't as bad as some delicacies I've tried, such as urine-soaked shark, fruit-bat fritters, and hamster coffins.
That's how they seemed to differentiate in the boulangerie when I was ordering goats cheese tart anyway. That the Chevre one was the strong stuff.
Considered a delicacy in Peru is a live hamster baked in a pastry wrapping. The fur, tail, head and bones remain, and one is expected to pull these pieces out from one's mouth and place them in a small bowl. The whole process is utterly hideous and one I shall never repeat in this lifetime.
No, Chevre is goats cheese, 'chevre' meaning 'goat' in French. You northern *****s better stop ruining every language you encounter
