You know what probably goes well with cheese? Maggots. It would have to because Casu Marzu is considered a delicacy... a gross, gross delicacy. Want to know the secret ingredient? Well, you've probably already guessed it... Maggots. Squirmy wormy maggots.
Casu Marzu is a Sardinian cheese that goes beyond the normal fermentation process and I mean so far beyond that it boldly goes where no cheese has gone before. It actually goes from fermentation to decomposition when the larva of flies begin to feed on the bulk of nastiness.
These specific types of maggots are introduced on purpose, for you see, their digestive enzymes break down the fats in the cheese giving it a softer texture, so much so that juices will often seep out of the maggot infested cheese.
Wow, my tummy is growling! But wait, it gets better!
When it comes time to devour the partially maggot-digested cheese, some remove the squirmy worms before they dine... others don't because, not only do the maggots provide a little extra protein and flavor (though what what flavor is, I cannot say) but it also provides entertainment as the maggots, when disturbed, launch themselves six inches across the table... sort of like a disgusting little snot rocket. Those diners who, for some reason or another, don't care to eat maggots, can place their slice of casa marzu in a paper bag. The maggots, starved for oxygen, leap out of the cheese and into the bag with a pitter-patter sound. Once the maggots make their escape, the cheese is consumed... along with whatever stragglers remain.
Casu Marzu is considered unsafe to eat, but only if the maggots have died. The cheese can only be safely eaten when the maggots are alive and kicking which is ironic because fly larvae can actually survive stomach acids and live for a while in human intestines where they have been known to bore into intestinal walls. Often, live larva are shit out by the brave stupid consumers of this disgusting cheese.