Afuega’l Pitu is a pasteurized cow’s milk
cheese from Asturias. The name comes from its tendency to stick to a person’s
palate (“pitu”). It is considered one of the oldest Spanish cheeses. Production
is centered on 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 during those months.
It is elaborated with milk from cows milked in the afternoon or evening and
heated 25-30º with a coagulant added so the milk forms curds. The following
day, after midday, the curds are cut and deposited in a mold to drain. Salt is
added and paprika (for “Roxu” variety).
The consistency of the paste varies with its degree of maturity, average
firmness and adherence being a characteristic, together with the impossibility
of performing a clean cut as it breaks up very easily. Slightly acid with a
scarcely or not at all salty flavour. Smooth, lactic aroma with a slight recall
of yeast, which increases with maturing.
The flavor and aroma are emphasized as being strong and hot in orangey/reddish
There are two varieties of Afuega’l Pitu: white and red (without or with
paprika). Depending on the length the cheese has been aged, it can be: cured,
semi-cured and soft.
Choose and taste the modality you prefer.