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?