Formaggio coi vermi* is a cheese whose interior, as described by Regione Campania, is a yellowish homogeneous cream with a very pungent, particular flavour and a very strong animal smell. That combination of look, aroma and bite is why the subject holds attention: it is not a mild table cheese but a concentrated, living product tied to the provinces of Avellino and Salerno.
The making turns on attracting the insect and then managing the larvae as the cheese matures. Sunlight is used to drive the larvae out: exposing the form to the sun forces them to flee. Production is placed in the spring–summer period and may run on into late autumn, a seasonal window rather than a year-round factory rhythm.
The same notes say it should be eaten in small amounts, perhaps spread on bread. That is the practical cue: treat the cream as a sharp, animal-scented accent, not a large helping, and keep the geography of Avellino and Salerno in mind when you look for related Campanian cheeses.