Afuega'l Pitu with paprika

Afuega'l Pitu with paprika

This cheese is one of the oldest and most common in all of Asturias. It goes by the name of Afuega’l Pitu and has the peculiarity of sticking to the palate and pharynx (“pitu” in colloquial Asturian) during its tasting.

It is produced throughout the year. Another particularity of this cheese is that during the coagulation process, the milk is especially acidic. The production varies according to the variety of cheese.

For the Red variety, before placing it in cloths or molds, it is thoroughly kneaded with sweet and spicy paprika in differing proportions, depending on the cheese maker's taste. Upon being salted, the piece is at the same time compacted with the help of a cloth or mold, resulting in its final form. After being molded, it is left to mature for several weeks until acquiring the desired quality.

In the case of our cheese, a trunk-shaped cheese, the curdled milk is transferred in small portions to molds (called “barreñas,” or flower pots) in the shape of a truncated cone. The cheeses are removed from the molds, salted the following day, and are either sold fresh or transferred to maturation chambers, where they remain for 15 to 30 days.

Buy it here on Al Queso, your online shop of spanish artisan cheeses.