Arguably one of the oldest forms of cheese, Callu de Cabreddu is made by taking the stomach of a freshly slaughtered young goat while it is still full of its mother’s milk, tying it closed, and hanging it to age until it naturally becomes cheese.

Eeek

It’ll be hard to explain to some disgusted folks, but cheese is essentially milk and stomach acid, with some strings attached.

And it’s fuckin’ fantastic. Contaminate it with mold. Just do it.

Guh. It’s one thing to stumble across this cheese by accident. It’s another to be like “okay let this baby goat eat his final meal, now *cut him open and hang his innards out to dry* so we can get some of that good ass baby goat supper cheese

There’s a goat cheese producer that I drive by weekly, that uses the stomachs of male kids (as in baby goats; not human children…)

I’ve bought it before; it’s quite funky…

A Sardinian classic, if memory serves me right!