The name literally translates as "strangle the chicken" in the Asturian language and legend is that when the chicken ("pitu" in Asturian) is dead the cheese is ready.[1] Production is centered in the municipalities of Grau, Les Regueres, Morcín, Pravia, Riosa, Salas, and Yernes y Tameza, the first 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. Since 2008 it has enjoyed the recognition of the European Union as a Protected Designation of Origin (PDO).[2]
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 Spanish paprika (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 Spanish smoked paprika (pimentón) in its "sweet" and/or "spicy" ("picante") varieties are added to the cheese before moulding to shape using the cone-shaped form ("Troncado"-Trunk) or cloth bag ("Trapo" or "Trapu").
It also comes in soft and semi-hard varieties depending on the duration of curing.
Varietiesedit
Formsedit
There are two main varieties according to the form given to the cheese:
Troncado/Atroncáu [Asturian] (Trunk): With a cone-shaped 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 used to drain the cheese.
Color/Flavouredit
The other main distinction is whether or not paprika is added:
Blanco/Blancu (White): Without Spanish paprika.
Roxu/Rojo (Red): With sweet and/or hot Spanish paprika (according to the recipe of the artisan making the cheese).
Maturing Periodedit
Depending on the length of time the cheese has been aged it can be:
Google translation of Professional Spanish Cheesemakers Website
February 16, 2024
afuega, pitu, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, march, 2013, . This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Afuega l pitu news newspapers books scholar JSTOR March 2013 Learn how and when to remove this template message Afuega l pitu is an unpasteurised cow s milk cheese from Asturias one of four Asturian cheeses the others being Cabrales Gamonedo cheese and Casin cheese to have been recognized with Protected Designation of Origin Denominacion de Origen DO by Spain and the European Union Afuega l pituCountry of originSpainRegionAsturiasSource of milkCowsRelated media on CommonsThe name literally translates as strangle the chicken in the Asturian language and legend is that when the chicken pitu in Asturian is dead the cheese is ready 1 Production is centered in the municipalities of Grau Les Regueres Morcin Pravia Riosa Salas and Yernes y Tameza the first 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 Since 2008 it has enjoyed the recognition of the European Union as a Protected Designation of Origin PDO 2 Contents 1 Process 2 Varieties 2 1 Forms 2 2 Color Flavour 2 3 Maturing Period 3 References 4 External linksProcess editThe 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 Spanish paprika pimenton 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 Spanish smoked paprika pimenton in its sweet and or spicy picante varieties are added to the cheese before moulding to shape using the cone shaped 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 editForms edit There are two main varieties according to the form given to the cheese Troncado Atroncau Asturian Trunk With a cone shaped 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 used to drain the cheese Color Flavour edit The other main distinction is whether or not paprika is added Blanco Blancu White Without Spanish paprika Roxu Rojo Red With sweet and or hot Spanish paprika according to the recipe of the artisan making the cheese Maturing Period edit Depending on the length of time the cheese has been aged it can be Soft Semi cured CuredReferences edit InfoAsturias Archived September 27 2007 at the Wayback Machine eAmbrosia ec europa eu Retrieved 2022 05 17 External links editImages of the cheese Google translation of Professional Spanish Cheesemakers Website Retrieved from https en wikipedia org w index php title Afuega 27l pitu amp oldid 1193529315, wikipedia, wiki, book, books, library,
