LAMB STOMACHS: Lambs which don't have the proper characteristics to become pecore are slaughtered when they are 30-60 days old. This takes place immediately after they have been fed. Their stomachs, now filled with their mother's milk, are hung to dry outside the barn. After approximately 90 days the milk and gastric juices harden into a blackish clod that is ground into a fine powder. When this caglio or rennet is added to fresh milk curdling results within a matter of minutes... and you have cheese.
