The larvae of the cheese fly (Piophila casei) are deliberately introduced to pecorino cheese, where their digestive action produces an advanced level of fermentation, including a breakdown of the cheese’s fats. The cheese’s texture softens, and a liquid called làgrima (‘teardrop’) may seep out.
Source: Wikipedia.
I’m willing to try every food once, but my only hard requirement is that it really shouldn’t feature (edit:) currently living multicellular life.
Quite the opposite for me, I pretty much only eat multicellular life. Just had a carrot.