Considered one of the oldest cheeses in the world, Callu de Cabreddu, also known as Cazu de Crabittu, is a unique and highly distinctive Sardinian cheese produced by a handful of Sardinian shepherds whose origins are lost in the mists of time. From this perspective, it can be considered a true example of "paleogastronomia." Its distinctive feature lies in being made from the abomasum (stomach) of a suckling goat, slaughtered after breastfeeding, which is then closed at the ends and aged in the remaining milk. Sometimes, the casing is smoked with Mediterranean herbs, such as mastic and cistus, to enrich its aromatic profile. Local custom is to eat it with Pistoccu or Carasau bread, specially softened with water, and sliced together (including the stomach lining). It can also be fried in lard, also sliced, and served with eggs.
In the past, this specialty could not be commercialized for hygiene reasons. However, authorization is now granted for the production and marketing of this unique Ogliastra product, guaranteeing its wholesomeness and ensuring its rediscovery and growing appreciation. Production therefore remains rare and handed down by a few shepherds, often for personal consumption.
It's no wonder that this precious, grainy, straw-yellow raw cheese, with a 45% fat content and an intense, spicy, goaty flavor whose consistency changes with aging (spreadable at first, then progressively firm with a darker color, until reaching an ochre hue), breaks all price records among Italian cheeses. Its price is around €450 per kilo.
A Slow Food Presidium, Callu de Cabreddu will be one of the stars of the B2Cheese International Dairy Fair, which will be held in Bergamo from September 22 to 24, 2025.
In the pavilions of the Fair, specialized operators and buyers from 40 countries will liven up an important event with conferences, events, matching and specific programs for producers and buyers, an unmissable opportunity to meet the best of Italian production and a selection of excellent international products in just 48 hours,
