Caglio di capretto
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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.
![Caglio di capretto](https://www.neperos.com/journal_pictures_big/5af588/Francesco_rnhs2v2e7a86907f.jpg)
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.
![Caglio di capretto](https://www.neperos.com/journal_pictures_big/c68ed9/Francesco_rnhs3aefeebfa817.jpg)
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.
![Caglio di capretto](https://www.neperos.com/journal_pictures_big/b7bd2c/Francesco_rnhs3tdb3c6988cf.jpg)
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.
![Caglio di capretto](https://www.neperos.com/journal_pictures_big/88ca4e/Francesco_rnhs4b0b44612780.jpg)
"Callu de cabreddu" is probably one of the oldest forms of cheese.
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