Cacio marcetto, (which is also known as Pecorino marcetto) is produced from unpasteurised, whole ewes’ milk throughout Abruzzo, but particularly in the area of Castel del Monte (L’Aquila). ‘Marcetto’ mean ‘rotten’ and gets its name from the fact that piophila casei ‘cheese fly’ larvae are added whilst the cheese is being matured.
https://www.cookipedia.co.uk/recipes_wiki/Cacio_marcetto_cheeseThere is a a couple of fermented cheeses one called caru marzu which is made with the cheese fly larvae. I'm wondering if you could substitute BSF larvae to make the cheese.
