Caggiu de crabittu

Caggiu de crabittu is a traditional Sardinian goat cheese made from the abomasum of a young goat (kid) and goat milk. The kid must be fed exclusively on its mother’s milk from birth until slaughter. Before slaughter, the kid continues to suckle to ensure the abomasum is full.

After slaughter, the stomach is emptied and the milk is filtered and reinserted into the stomach to activate lactic ferments, transforming it into a creamy paste. The filled stomach is tied with string, dried, and smoked for about 20 days. The resulting rennet can weigh between 250 and 700 grams (10 oz to 1.5 lbs).

This product has been made for centuries in Sardinia, following traditional methods, and is recognized as a Traditional Agri-Food Product (PAT) in Italy.