This was probably the first cheese ever made, the original ur-cheese, and survives today in both Sardinia and Corsica. Made with the rennet of a kid (callu in Corsican) and raw milk stored in the fourth stomach (abomasum) of the animal and left in a warm place to allow for evaporation. When young it’s quite creamy, but gets very gamey and goaty with age.
It’s very rare these days—and an acquired taste if you do find it.
Image by Hennze