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It beats flower sperm

Thank you

my grandfather who happily let his cheese age on the countertop until larvae appeared because it improved the taste would not be shocked at all by that.

Is it a personal habit or a local speciality? If the later, any name/recipe will be appreciated.

The cheese itself was a camembert. It doesn't seem to be strictly a personal habit since others from my grandfather's generation (born in 1920s) in the village (small village in Picardie) did the same according to my mother. I've also seen it as a child when I came to visit. The larvae (asticots) look similar to photos of Casgiu merzu from Corsica

I never tried it though. Even though I'm typically open to trying new things and really liked Escamoles in mexico, this was beyond what I could stand to try.

as in a name of a version other than the well known casu martzu?

Mimolette?

Everyone thinks bears like honey, but in reality it is the protein from the larvae they are after. The honey is simply a nice side benefit.

A lot of non-factory honey includes larvae bits anyway, so shrug