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Afuega'l Pitu DOP

      Afuega'l Pitu PDO






Aroma



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The combination with alcohol



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'Afuega’l Pitu' is one of the oldest Spanish cheeses. It is also famous as one of the most widespread Asturian cheeses.

The name 'Afuega’l Pitu' is derived from the "bable" Asturian dialect. It means 'choking cake' because its unusual texture makes the cheese stick to the taster's palate and pharynx. The name 'Afuega’l Pitu' also symbolizes one of the Spanish legendary custom ‘drowning the rooster’ refering to cheese producers feeding a piece of the freshly made cheese to a rooster.



Description



The cheese comes in different types that are recognized by its form/shape, the ingredients added and the aging period. And hence, each type is known with a particular name. The type that resembles the shape of a bishop's miter or inverted flowerpot is called 'Troncado/Atroncáu' (Trunk).

If the cheese block is round and resembles a shape of cloth bag, then it is called 'Trapo/Trapu' (Rag/Cloth).

Moreover, if paprika (red chilli or bell pepper powder) is added while making the cheese or the cheese is rolled in paprika taking its red colour, then it is called 'Roxu/Rojo'. This type of Afuega’L Pitu has very strong, spicy flavour as it is always eaten when matured. It is tasted as a "tapa" or dessert, generally accompanied by bread.

If the cheese is made without adding paprika, then it remains white in colour, and so, is called as 'Blanco/Blancu'. This variety of Afuega’L Pitu has soft, white, light, sticky rind which is usually moldy.

In addition to these types, the length for which the cheese has been aged also defines its varieties such as Cured, Semi-cured or Soft.



Cooking



Afuega’l Pitu is eaten either when fresh and slightly aired or once matured after several weeks in a fresh, damp, well-ventilated atmosphere.




Certification



PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2008



NUTRITIONAL VALUE




Fat in dry matter



   45 %


Acidity. Hydrogen index of the pH.



   4.1 - 5 pH


The dry residue



   30 %



Statistics



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129 -  All individual visits
18 08 2016 -  Date of publication of this article
27 11 2016 -  Date of last edit


Afuega'l Pitu PDO. Foto № 1
Afuega'l Pitu PDO. Foto  № 2



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