Afuega'l Pitu is among the oldest Spanish cheeses, originating from Asturias. It is known for its striking red or orange rind and a spicy, tangy flavor profile. This cheese can be made from either pasteurized or unpasteurized cow's milk and has a unique, crumbly texture that sharpens as it ages.
What is Afuega'l Pitu Cheese?
Afuega'l Pitu is a traditional soft cheese from Asturias, northern Spain. Known as one of the oldest Spanish cheeses, its name translates to "choking cake" in Asturian. This refers to its unique texture that sticks to the palate. The cheese received PDO status in 2004. It is made from whole cow's milk through lactic coagulation. The cheese varies from fresh to mid-ripened in its degree of aging.
The cheese comes in different varieties, each defined by its shape, added ingredients, and aging period. The "de trapu" or "de trapo" variety has a piriform shape, created by the cloth used for whey draining and molding, and weighs about 1 pound. The "atroncau" or "atroncado" variety, resembling an inverted flowerpot, weighs about half a pound. Adding paprika during the cheesemaking process results in the "roxu" or "rojo" (red) cheese, contrasting with the plain "blancu" or "blanco" (white) variety. Aging further classifies the cheese into cured, semi-cured, or soft.
Ripened cheeses have a white, soft, and rough rind that becomes moist and yellowish-brown with age, featuring moldy areas. The flavor evolves from lactic, slightly sour, and salted in younger cheeses to strong and spicy in older ones.
Afuega'l Pitu is among four Asturian cheeses with PDO recognition. The others are Cabrales, Gamonedo, and Casín. Its production peaks in spring and winter when the milk's fat content is higher. The cheese-making process involves coagulating the milk with calf rennet, cutting the curds, and draining in molds or sacks. The "roxu" variety includes Spanish paprika. The cheese matures on wooden planks, available in white (blanco) or red (rojo), depending on the use of paprika.
Made from unpasteurized cow's milk, Afuega'l Pitu is celebrated for its smooth texture and spicy, strong flavor. It remains a traditional and beloved Asturian cheese.
Key Facts About Afuega'l Pitu Cheese
Country of Origin | Spain |
Specific Origin | Asturias |
Certification | PDO (2004) |
Milk Type | Cow's milk |
Milk Treatment | Lactic coagulation, variable ripening from fresh to mid-ripened |
Rind | White soft and rough in briefly ripened cheeses; moist, yellowish brown with moldy blue or white areas in ripened cheeses |
Texture | Soft |
Flavor | Lactic, slightly sour, salted in fresh or hardly ripened cheeses; strong and spicy as ripening progresses |
Forms | de trapu or "de trapo" (piriform, ~1 pound), "atroncau" or "atroncado" (inverted flowerpot shape, ~half a pound), "roxu" or "rojo" (with paprika), "blancu" or "blanco" (plain) |
Age | Fresh to mid-ripened |
Rennet Type | Very small amounts of calf rennet |