VERA Platform_1304 Afuega'l Pitu Cheese. 'Trapu blancu' variety "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." iain Asturian Movable Heritage image/jpeg IMAGE University of St Andrews VERA Platform 1242 "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." image/jpeg Image "" image/jpeg Santiago Rodríguez Pérez Image "" image/jpeg Santiago Rodríguez Pérez Image 43.3169333969445 -6.13166887325786