Callu de Cabrettu

This is much more than a simple cheese – it is almost the forbearer of all cheeses and an authentic example of ‘paleogastronomy’.  The stomach of a baby goat kid is tied at one end with a rope and left to mature with all its contents of mother’s milk. It is a very rare operation still carried out by a few Sardinian shepherds. According to local customs, it is eaten sliced on bread (including the stomach walls) or sliced and fried in lard. Traditionally, the paste, rich in enzymes, is also used as rennet in other milk so that the cheese’s name, in the Sardinian language, literally translates as ‘kid rennet’.

Organoleptic characteristics

Aspect and texture
compact, grainy yellow paste
Taste
intense, piquant and goaty
Serving suggestions
Full bodied red wines. Aubergine preserve. Sardinian ‘carrasau’ bread.

Technical characteristics

Milk
full fat, raw, goat’s milk
Production method
artisan
Paste
uncooked
Salting
none
Ripening
at least 60 days
Production period
spring-summer
Fats
45% F-Dm
Weight
0.1 -0.2 kg
Dimensions
variable
Producers
shepherds from the Nuoro (Sardinia) area
Codice forma
n.d.
Codice tagliato
n.d.

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