Caglio di capretto
The "Caglio di Capretto" in Italian language, called "Callu de cabrettu" in Sardinian language (not sure how to translate the name into english), is a typical product of Sardinia's pastoral tradition, the ancestor of modern cheese.
After slaughtering a little suckling goat kid, his stomach is closed at both ends with a rope and left to mature with all its contents, i.e., the last suckling of mother's milk, until it naturally becomes cheese.
The rennet, yeasts and milk enzymes inside the stomach coagulate the milk, turning it into a semi-solid and acidic cheese with a slightly spicy taste.
Ancient sources attest to the production of cheese in Mesopotamia 8000 to 10000 years ago. The discovery/invention of the cheese would probably have occurred by chance, when some shepherd discovered curdled milk in the stomachs of a slaughtered kid.
"Callu de cabreddu" is probably one of the oldest forms of cheese.
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