Afuega'l pitu

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Afuega'l pitu
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Afuega'l pitu is an

The cheese is produced all year long although principally in spring and winter due to the elevated fat content in milk in the spring and winter months. Since 2008 it has enjoyed the recognition of the European Union as a Protected Designation of Origin (PDO).^[2]

Process

The cheese is made from cow's milk from cows milked in the afternoon or evening and heated between 25 °C and 30 °C (77-86 °F) with a coagulant added so the milk forms curds. After midday the following day, the curds are cut and deposited in a mold to drain. From the mold it is passed to a sack or bag ("Fardela") for the "Trapu" version or left with the form given by the mold ("Troncado"-Trunk) like a bishop's mitre. Salt is added, as is Spanish paprika (pimentón) if desired. After a few days the period of curing starts with aging occurring on wooden planks for a period between a week and several months.

The resulting cheese is normally white (blanco), with a red (rojo) variety is also made where Spanish smoked paprika (pimentón) in its "sweet" and/or "spicy" ("picante") varieties are added to the cheese before moulding to shape using the cone-shaped form ("Troncado"-Trunk) or cloth bag ("Trapo" or "Trapu").

It also comes in soft and semi-hard varieties depending on the duration of curing.

Varieties

Forms

There are two main varieties according to the form given to the cheese:

• Troncado/Atroncáu [Asturian] (Trunk): With a cone-shaped form like a bishop's mitre or inverted flowerpot from the mold used to drain the cheese.
• Trapo/Trapu (Rag/Cloth): Rounded like a chestnut with the form given by the cloth used to drain the cheese.

Color/Flavour

The other main distinction is whether or not paprika is added:

• Blanco/Blancu (White): Without Spanish paprika.
• Roxu/Rojo (Red): With sweet and/or hot Spanish paprika (according to the recipe of the artisan making the cheese).

Maturing Period

Depending on the length of time the cheese has been aged it can be:

• Soft
• Semi-cured
• Cured

References

External links

• Images of the cheese
• Google translation of Professional Spanish Cheesemakers Website