<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dcterms="http://purl.org/dc/terms/">
<rdf:Description rdf:about="https://culturality.museum/omeka/items/show/1264">
    <dcterms:title><![CDATA[Afuega'l pitu cheesemaking]]></dcterms:title>
    <dcterms:alternative><![CDATA[Queisu d'Afuega'l Pitu]]></dcterms:alternative>
    <dcterms:description><![CDATA[Afuega’l Pitu cheese is an artisanal product crafted with traditional methods in several regions of Asturias. It is made exclusively from cow’s milk—sourced from local farms and derived from either Frisona or Asturian valley breeds. This rich, fatty cheese is produced primarily through acid coagulation and can be enjoyed either fresh or aged. The name Afuega’l Pitu (which translates to “choke the throat” in the Asturian dialect) has an uncertain origin, and several interpretations have been proposed for this unusual name. One theory suggests that it may refer to the occasional difficulty in swallowing the cheese due to its uniquely compact and firm texture. Afuega’l Pitu is produced on a small scale and crafted artisanally under the Protected Designation of Origin (PDO). Currently, its annual production is approximately 125,000 kg.

Afuega’l Pitu cheese with PDO is produced in four traditional varieties, which are differentiated by the type of mould used—either a truncated cone-shaped mould ("atroncau") or a gauze tied at its ends, giving it a courgette-like shape ("trapu")—as well as by the absence ("blancu") or presence ("roxu") of paprika. This results in the following varieties: atroncau blancu, atroncau roxu, trapu blancu, and trapu roxu. Additionally, there are technological differences, such as the kneading of the curd—a process typical of the trapu variety and of cheeses containing paprika (i.e., trapu blancu, trapu roxu, and atroncau roxu). The cheeses typically weigh between 200 and 600 grams and are enjoyed both fresh and ripened. Afuega’l Pitu cheese is highly esteemed for its sensory attributes. According to product specifications, it has a slightly sour taste, minimal saltiness, and a creamy yet relatively dry texture; the addition of paprika gives it a stronger, spicier flavour. Its aroma is mild, becoming more pronounced as it ripens (Piñeiro Lago, 2021, p. XI).]]></dcterms:description>
    <dcterms:source><![CDATA[asturiasmap]]></dcterms:source>
    <dcterms:dateSubmitted><![CDATA[02/09/2025]]></dcterms:dateSubmitted>
    <dcterms:modified><![CDATA[28/10/2025]]></dcterms:modified>
    <dcterms:contributor><![CDATA[iain]]></dcterms:contributor>
    <dcterms:references><![CDATA[Cuesta, P., Fernández-García, E., González De Llano, D., Montilla, A., & Rodríguez, A. (1996). Evolution of the Microbiological and Biochemical Characteristics of Afuega’l Pitu Cheese During Ripening. Journal of Dairy Science, 79(10), 1693–1698. https://doi.org/10.3168/jds.S0022-0302(96)76534-7
Fernández Ramírez, I., & González de la Plata, I. (2006). El queso Afuega’l Pitu. Fenicia / Gráficas Muñiz.
González Álvarez, M. G., Díaz-Méndez, C., & Novo Vázquez, A. (2019). De la agricultura familiar a las denominaciones de origen protegida (DOP): Transformación del sector del queso en asturias. In Agricultura familiar y derecho a la alimentación: Reflexiones desde España, América Latina y el Caribe (pp. 131–142). Ediciones de la Universidad de Oviedo. https://investigacion.usc.es/documentos/600b7d595ef744589ee4ccfd?lang=es
López Murias, Raquel. «Las cinco muyeres de Grau que salvaron al “queisu” que llegó a prohibirse en Asturias: el Afuega’l Pitu». ElDiario.es, 15 de febrero de 2025. https://www.eldiario.es/asturias/cinco-muyeres-grau-salvaron-queisu-llego-prohibirse-asturias-afuega-l-pitu_1_12053455.html
MAPAMA. (2016). Pliego de condiciones de la denominación de origen protegida (D.O.P.) ”Afuega’l Pitu”. Ministerio de Agricultura y Pesca, Alimentación y Medioambiente (MAPAMA). [Specification of Afuega’l Pitu P.D.O. Ministry of Agriculture and Fisheries, Food and Environment (MAPAMA)].
Official website of the Protected Designation of Origin "Afuega'l Pitu": https://doafuegalpitu.es/
Piñeiro Lago, L. (2021). Study of the thermo-rheological and biochemical parameters of Afuega’l Pitu PDO cheese [Doctoral dissertation, Universidade de Vigo]. http://hdl.handle.net/11093/2269
Turismo Asturias. (2020, January 13). DOP Queso Afuega’l Pitu [Video recording]. https://www.youtube.com/watch?v=VhtNe344HzM]]></dcterms:references>
    <dcterms:extent><![CDATA[ x  x ]]></dcterms:extent>
    <dcterms:language><![CDATA[Asturian,Spanish]]></dcterms:language>
    <dcterms:type><![CDATA[Intangible]]></dcterms:type>
    <dcterms:identifier><![CDATA[593]]></dcterms:identifier>
    <dcterms:spatial><![CDATA[current,43.3873217019935,-6.07267544503857;]]></dcterms:spatial>
</rdf:Description></rdf:RDF>