DW: I am so glad I keep a vomit cup with me.....
If you’ve ever thought “This cheese is good, but it needs more ants,” a cheese maker in Brazil has you covered. Camila Almeida, the owner of Estância Silvânia farm in Sao Paulo, wanted to create something special to attract tourists to her region. She remembered that local people have been eating leafcutter ants for a very long time, so she decided to add toasted ants to one of her cheeses. The result is Taiada Silvania cheese, which has won awards around the world, including in France.
Indigenous people in Brazil have eaten the ants for centuries, and a writer once called them Brazilian caviar. The ants are toasted before being added to the cheese during the forming process. The cheese was first made for a 2021 competition in France where it won bronze, and Almeida was invited to show it in Paris the next year. The cheese is made from raw milk from pasture-raised cows and has a sweet, firm texture with almond and chestnut flavors and a crunchy texture from the ants.
Source: Oddity Central