The Calle de crabettu is an ancient cheese, almost an ancestor of the cheese, an authentic example of “paleocasearia” art: the stomach of a suckling kid closed at the ends with a rope and matured with all its contents, that is the last feeding of breast milk. It is useless to make faces, it is a very rare preparation, which survived in the Sardinian tradition, and which will reveal something that you do not know about the majority of the cheeses in circulation …

The intense flavor

The consistency, on the other hand, changes according to the seasoning: at the beginning it is a spreadable cheese, then refining beyond two months it becomes compact enough to be sliced. The flavor condenses and gradually takes on a more intense color, until it reaches an ocher color, a compact, grainy paste, and a very intense, spicy flavor (and for many decidedly too much). It is eaten spread or sliced ​​together with bread (including the sides of the stomach), or sliced, fried in lard.
It goes well with red wines like a Cannanoau, with Sardinian carasau bread and with sweet vegetable jams, which balance the taste. The shepherds of the province of Nuoro still produce it, and thanks to the distributor and refiner of Guffanti cheeses, it can be found throughout Italy and during FORME, the festival dedicated to cheese that takes place every year in Bergamo.

Rennet is animal

Sardinian shepherds also used this cheese as rennet for milk, hence the name literally in Sardinian means "kid rennet". The Calle de crabettu does not need an ingredient that is widespread in almost all the cheeses in circulation: animal rennet. To make cheese, from Parmesan to mozzarella, it is necessary to add rennet, and the rennet can be of animal, vegetable or microbial origin. The rennet of animal origin is the only one accepted today for the production of DOP cheeses, for example, and is the most used. Where do you get it from? From the abomasum, that is from the stomach of some ruminant animals, mainly calves and lambs, but also from kids and pigs. The cheese therefore if not otherwise indicated would not be suitable for a vegetarian diet, because although in minimal quantities, it contains particles of animal origin.

Other Recipes you can read:

• Savory strudel with courgettes, ham and cheese – Italian cuisine ..

  The savory strudel with courgettes, ham and cheese is a tasty and versatile option to enrich your table with authentic Italian flavours. With few ingredients...

• Watercress and cheese soufflé recipe – Italian cuisine reinvented by ..

  Of French origin, the soufflé it is a classic kitchen preparation that can be made with many ingredients for a different dish every time. In today's recipe we ..

• a combination of taste and simplicity – Italian cuisine reinvented ..

  Peel and boil the potatoes and once cooked, drain, mash them while still hot. Brown the bacon in a pan until it becomes crispy, in the same pan, ..