Afuega’l Pitu is unpasteurized cow's milk cheese from Asturias, which has been classified under 'Protected Denomination of Origin' by the European Union. The word 'pitu' indicates the stickiness with which it tends to stay on the plate. The municipality of Grado produces the largest quantity of this cheese.
Afuega'l pitu Recipe Overview
Afuega'l pitu is prepared by using cow's milk obtained in the afternoon or evening. The milk is heated between 25 degrees and 30 degrees Celsius and a coagulant is added so that the milk forms curds. The curds are cut the next day and put in moulds to drain. The resulting harder pieces are transferred to a sack or bag. Salt and paprika are added, as desired. The item is then left on wooden planks to age for a period between a week to a couple of months. The end product is white in color. When paprika or cayenne pepper is used during the production, it attains a reddish color.
Varieties of Afuega'l pitu
There are two varieties of Afuega'l pitu. The first is called 'Troncado', and has the shape of a bishop's mitre or inverted flower pot, the shape derived from the moulds in which it is made. The other version is called 'TrapolTrapu' and is round in shape, the shape derived from the bag used to drain the cheese.
The version without paprika is white and is called 'BlancolBlancu', while that with paprika is red and is called RoxulRojo.
It is also classified as cured, semi-cured and soft, according to the amount of time it has been left to age after preparation.