VERA Platform_1303 Afuega'l Pitu Cheese. 'Atroncáu blancu - queisu del horro' variety "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." iain Asturian Movable Heritage image/jpeg IMAGE University of St Andrews VERA Platform 1242 "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." image/jpeg Image "" image/jpeg Santiago Rodríguez Pérez Image 43.3169333969445 -6.13166887325786