🧀 Afuega'l Pitu

Afuega'l Pitu is a Spanish cheese from Asturias, made from whole cow's milk by lactic coagulation, with a Protected Designation of Origin (PDO). It is sold fresh or matured. The name was registered by Commission Regulation (EC) No 723/2008.

Milk and making. According to the specification, the milk comes from Friesian and Asturiana de los Valles cows and their crosses, and is normally pasteurised; pasteurisation is not required if the cheese matures for 60 days. A small amount of liquid rennet is added, with lactic ferments if the milk is pasteurised, and coagulation takes 15 to 20 hours. The curd drains in perforated moulds and is salted. For kneaded cheeses the curd is kneaded with salt, and about 1% paprika may be added to make the red (roxu) kind. The cheeses spend from 5 days (fresh) to 60 days (mature) in maturing rooms.

Shape and taste. The cheese is shaped like a truncated cone (atroncau) or a courgette (trapu), weighs 200 to 600 g, is about 5 to 12 cm high and 8 to 14 cm across the base, and has a natural rind. Each shape comes white (blancu) or reddish-orange with paprika (roxu). The taste is mildly acidic, not or only slightly salty, creamy and fairly dry; the red cheeses are stronger and more piquant. Dry matter is at least 30%, and fat in dry matter at least 45%.

Area and name. All stages, including milk production and maturing, take place in 13 municipalities of central Asturias, among them Morcín, Riosa, Grado, Salas, Pravia and Tineo. Literally the name means 'choke the chicken'; the specification lists several explanations. It records written references to the cheese from at least the 18th century.

Labelling. Cheeses carry a numbered label supplied by the Regulatory Council with the words Denominación de Origen Protegida — Afuega'l Pitu.

Classification. It belongs to Fresh cheeses and is listed under Cheeses of Spain and Protected cheese names.