AFUEGA’L PITU P.D.O.

Afuega’l Pitu is an ancient cheese made in the valley formed by the rivers Nalon and Narcea. It is a fresh, soft cheese molded by hand. Made with pasteurised afternoon milk from Friesian, Ratina, Roxa or Carreñas cows, the taste is creamy, tending toward acidic, with a natural, earthy aroma. White if recently made, but yellow, slightly moldy, and granular if more cured. No matter the age, it always clings to the palate.

There are two varieties white and red. Depending on the area where the cheese is produced, the definitive form it takes will vary. Thus, we can find cheeses that are cylindrical at the base, but conic at the top in Grado, Pravia, Comellana, etc., and more in the shape of a pumpkin, the more traditional shape, in Riosa, Morcín and even in Proaza. The more typical shape of a pumpkin is also more common in the red variety. The red variety is different from the white, apart from its color, also in that it has an orangish-red tone without an apparent rind, also in its flavor, since it has been made with paprika.

Usually tasted as a “tapa” or dessert, generally accompanied by bread and Asturian cider.