Extreme Cheese!

One good habit I consistently try to instill in my culinary students is the passion for lifelong learning. While important in every field, in the culinary arts we are faced with a truly unknowable amount of information regarding food, cooking, and culture, that forces us to act on the need for constant research, reading, and expansion of our knowledge base.

In addition to the many books I recommend to my students, there is also one particularly good magazine that I try to get every one of them to subscribe to. It's called Saveur (Saveur.com), and I've been a loyal reader for over twelve years. I can't begin to describe how many places, cultures, and cuisines I've learned about in its pages. I regularly go back to past issues for reference, research, of just something to read to pass some free time, and today I happened to open issue #68, August/September, 2003. In it there is a beautifully written and photographed article about the food of Sardinia, an island off the coast of Italy separated from the boot by the Tyrrhenian Sea.

One element of traditional Sardinian cuisine that caught my eye was a type of cheese called Casu Marzu, or Maggot Cheese. The process for making this cheese apparently begins in much the same manner as other Pecorino-style sheep's milk cheeses, but veers away radically as soon as the eggs of a specific type of fly (called the cheese fly) are intentionally introduced to the wheel of cheese. Once the eggs hatch on or in the cheese, the larvae (called cheese skippers for their remarkable jumping abilities) burrow in and begin feeding, breaking the solids down into a soft, gooey mass. After a prescribed amount of time, the cheese is ready to eat, and the locals spread it on bread, maggots and all, washing it down with plenty of red wine. I haven't been fortunate enough yet to get over to Sardinia and try this delicacy, but I certainly would give it a go if I were there...would you?

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            2 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
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            Auguste Escoffier Schools of Culinary Arts , Online (campus option available)
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
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            Good for Working Adults
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            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.