Afuega'l pitu facts for kids

Quick facts for kids Afuega'l pitu
Country of origin	Spain
Region	Asturias
Source of milk	Cows

Afuega'l pitu is a special cheese from Asturias, a region in northern Spain. It's made from fresh cow's milk. This cheese is one of only four cheeses from Asturias that have a special "Protected Designation of Origin" (PDO) status. This means it's recognized by Spain and the European Union as a unique product from that specific area.

Many people think Afuega'l pitu is one of the oldest cheeses in Spain. It's mainly made in several towns in Asturias, like Grado, Las Regueras, and Morcín. The town of Grado makes the most of this cheese.

You can find Afuega'l pitu cheese all year round. However, it's often made more in spring and winter. This is because the cow's milk has more fat during these cooler months, which is great for cheese making. Since 2008, the European Union has officially recognized it with its PDO status.

How Afuega'l Pitu Cheese Is Made

Making Afuega'l pitu cheese is a careful process. It starts with fresh cow's milk, usually collected in the afternoon or evening.

Milk and Curds

The milk is gently warmed to about 25 to 30 degrees Celsius (77-86°F). Then, something called a "coagulant" is added. This makes the milk thicken and form soft lumps, which are called curds.

Shaping the Cheese

The next day, the curds are cut into smaller pieces. They are then placed into special molds to let the extra liquid drain away. After draining, the cheese can be shaped in two main ways:

• It can stay in the mold, which gives it a cone shape, like a bishop's hat. This is called "Troncado" (Trunk).
• Or, it can be put into a cloth bag. This gives it a rounded shape, like a chestnut. This is called "Trapu" (Cloth).

Adding Flavor

Salt is always added to the cheese for flavor. Sometimes, Spanish paprika (called pimentón) is also mixed in. If paprika is added, the cheese will turn a reddish color.

Curing and Aging

After shaping and adding salt (and sometimes paprika), the cheese needs to cure. This means it rests and ages. The cheeses are placed on wooden planks for a period that can be anywhere from one week to several months. This aging process helps the cheese develop its unique taste and texture.

Different Kinds of Afuega'l Pitu

Afuega'l pitu cheese comes in a few different types, depending on its shape, color, and how long it's aged.

Shapes of the Cheese

There are two main shapes for Afuega'l pitu cheese:

• Troncado (Trunk): This cheese has a cone shape. It looks a bit like an upside-down flowerpot.
• Trapu (Cloth): This cheese is round and soft, like a chestnut. It gets its shape from the cloth bag used to drain it.

Colors and Flavors

The cheese can also be different colors, depending on if paprika is added:

• Blanco (White): This is the classic version, made without any paprika.
• Roxu (Red): This version has sweet or spicy Spanish paprika mixed in. This gives it a reddish color and a slightly different flavor.

How Long It's Aged

The texture of the cheese changes based on how long it has been aged:

• Soft: This cheese is aged for a shorter time and is very creamy.
• Semi-cured: This cheese is aged a bit longer, making it firmer.
• Cured: This cheese is aged for the longest time, making it the hardest and most flavorful.

See also

In Spanish: Queso Afuega'l pitu para niños