VERA Platform_1242 Marta Fernández Martínez "" iain Asturian,Spanish Artisan image/jpeg IMAGE University of St Andrews VERA Platform "" image/jpeg Image "" video/mp4 2025-01-30 Video "" image/jpeg Santiago Rodríguez Pérez Image "" video/mp4 Video "" video/mp4 Video "" video/mp4 Video "" video/mp4 Video "" video/mp4 Video "" video/mp4 Video "" video/mp4 2025-01-30 Video "" video/mp4 2025-01-30 Video "" video/mp4 Video "" video/mp4 Video "Afuega\u2019l pitu fresh cheese is made from pasteurized cow's milk. Its conical shape is due to the mold used in its production, called \u2018barre\u00f1a\u2019. Fresh cheese has a maturation period of 24 hours, it has not been aged in a chamber, and is intended for consumption as fresh cheese, or blended with milk and sugar\u2014a traditional Asturian dessert known as 'barre\u00f1a'" Movable Heritage "Afuega\u2019l pitu \u2018Atronc\u00e1u blancu\u2019 cheese is made from pasteurized cow's milk. Its conical shape is due to the mold used in its production, called \u2018barre\u00f1a\u2019. The cheese's consistency varies depending on its degree of maturation, as does its color, which changes from white to yellowish over time. Its rind is natural, and as it matures, after 30 days, the mold \u2018geotricum candida\u2019 appears, originating from the milk itself. It has a slightly acidic and mildly salty taste, is creamy, and quite dry." Movable Heritage "Afuega\u2019l pitu \u2018Atronc\u00e1u blancu - queisu del horro\u2019 cheese is made from pasteurized cow's milk. Its conical shape is due to the mold used in its production, called \u2018barre\u00f1a\u2019. The cheese's consistency varies depending on its degree of maturation, as does its color, which changes from white to yellowish over time. Its rind is natural, and as it matures, after 30 days, the mold \u2018geotricum candida\u2019 appears, originating from the milk itself. It has a slightly acidic and mildly salty taste, is creamy, and quite dry." Movable Heritage "Afuega\u2019l pitu \u2018Trapu blancu\u2019 cheese is made from pasteurized cow's milk. Its shape, resembling that of a small pumpkin, is a result of the production process. To achieve this, the fresh cheese is kneaded and wrapped in a cloth (Trapu), tied at the top to allow the whey to drain, and then placed in the maturation chamber.The cheese's consistency varies depending on its degree of maturation, as does its color, which changes from white to yellowish over time. Its rind is natural, and as it matures, after 30 days, the mold \u2018geotricum candida\u2019 appears, originating from the milk itself. It has a slightly acidic and mildly salty taste, is creamy, and quite dry." Movable Heritage "Afuega\u2019l pitu \u2018Trapu blancu\u2019 cheese is made from pasteurized cow's milk. Its shape, resembling that of a small pumpkin, is a result of the production process. The "Trapu roxu" cheese is made by kneading fresh cheese. It has a spicy and acidic flavor, slightly dry and doughy in texture. The red color comes from the use of paprika during its production." Movable Heritage 43.3169333969445 -6.13166887325786