Afuega'l pitu
Encyclopedia
Afuega'l pitu is an unpasteurised cow's milk cheese
from Asturias
, one of four Asturian cheeses (The others being Cabrales
, Gamonedo cheese, and Casín cheese
) to have been recognized with Protected Denomination of Origin (DOP-Denominación de Origen Protegida) by the European Union.
The name comes from its tendency to stick to a person's palate ("pitu"). It is considered to be one of the oldest Spanish
cheeses. Production is centred around the municipalities of Grado
, Las Regueras, Morcín, Pravia, Riosa, Salas, and Yernes y Tameza with the municipality of Grado
having the largest production and being the headquarters of the council of Denomination of Origin.
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.
(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 paprika
(pimentón) and/or cayenne pepper are added to the cheese before moulding to shape using the form ("Troncado"-Trunk) or cloth bag ("Trapo" or "Trapu").
It also comes in soft and semi-hard varieties depending on the duration of curing.
and whether or not paprika is added:
Depending on the length the cheese has been aged it can be:
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
from Asturias
Asturias
The Principality of Asturias is an autonomous community of the Kingdom of Spain, coextensive with the former Kingdom of Asturias in the Middle Ages...
, one of four Asturian cheeses (The others being Cabrales
Cabrales cheese
Cabrales is a cheese made in the artisan tradition by rural dairy farmers in the north of Spain. This cheese can be made from pure, unpasteurised cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, more spicy flavor.All of the milk used...
, Gamonedo cheese, and Casín cheese
Casín cheese
Casín cheese is a Spanish cheese made in the Principality of Asturias and protected by a P.D.O. It is made from full fat unpasteurized cows’ milk from specific breeds, namely Asturian Mountain , Casina, Asturian Valley,, Friesian and any crosses between these breeds...
) to have been recognized with Protected Denomination of Origin (DOP-Denominación de Origen Protegida) by the European Union.
The name comes from its tendency to stick to a person's palate ("pitu"). It is considered to be one of the oldest Spanish
Spain
Spain , officially the Kingdom of Spain languages]] under the European Charter for Regional or Minority Languages. In each of these, Spain's official name is as follows:;;;;;;), is a country and member state of the European Union located in southwestern Europe on the Iberian Peninsula...
cheeses. Production is centred around the municipalities of Grado
Grado, Asturias
Grado is a municipality in the Autonomous Community of the Principality of Asturias in Spain. It is bordered on the north by Candamo and Las Regueras, on the east by Proaza, Santo Adriano and Oviedo, on the south by Teverga and Yernes y Tameza, and on the west by Belmonte de Miranda and...
, Las Regueras, Morcín, Pravia, Riosa, Salas, and Yernes y Tameza with the municipality of Grado
Grado, Asturias
Grado is a municipality in the Autonomous Community of the Principality of Asturias in Spain. It is bordered on the north by Candamo and Las Regueras, on the east by Proaza, Santo Adriano and Oviedo, on the south by Teverga and Yernes y Tameza, and on the west by Belmonte de Miranda and...
having the largest production and being the headquarters of the council of Denomination of Origin.
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.
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 paprikaPaprika
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...
(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 paprika
Paprika
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...
(pimentón) and/or cayenne pepper are added to the cheese before moulding to shape using the 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
There are two main varieties according to the form given to the cheese:- Troncado/Atroncáu (Trunk): With a 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 bag used to drain the cheese.
and whether or not paprika is added:
- Blanco/Blancu (White): Without paprika.
- Roxu/Rojo (Red): With paprika and/or cayenne.
Depending on the length the cheese has been aged it can be:
- Cured
- Semi-cured
- Soft