Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Museum: University of St Andrews Identifier An unambiguous reference to the resource within a given context 4 Intangible Context Two fundamental cultural practices are associated with the production of Afuega’l Pitu cheese. First, the preservation of traditional cattle farming in the areas covered by the protected designation of origin (PDO). Regulations require producers to use milk from Friesian cows or "Asturiana de los Valles" cows. Additionally, the animals must graze freely in pastures close to the facilities and be gathered for milking at sunset. Despite the challenges faced by small dairy farms today, the PDO encourages the use of milk from family-run farms. Secondly, the direct sale of the product to consumers at local markets helps preserve these weekly markets. In Asturias, since the Middle Ages, each municipality has held a weekly market where, until recently, surplus local agricultural produce was sold. However, the rural crisis and the emergence of large retail chains have threatened the survival of these traditional markets. The direct sale of cheese at these markets not only helps preserve this cultural tradition but also strengthens their significant social and economic roles at the local level. Field Worker Santiago Rodríguez Pérez Climate Threats Loss of biodiversity,Deterioration of space Economic Threats Rapid economic transformation Technological Threats Industrial production Demographic Threats Rural-urban migration,Degraded habitat Decontextualization Touristification,Theatrification Globalisation Rapid sociocultural change Weakened Practice Aged practitioners,Reduced practice Loss Threats Loss of ancestral language,Loss of cultural spaces,Loss of knowledge,Loss of cultural significance Climate Actions Community Engagement,Educational programs,Governance management and green policies SDG No Poverty,Zero Hunger,Good Health and Wellbeing,Gender Equality,Decent Work and Economic Growth,Reduced Inequalities,Sustainable Cities and Communities,Responsible Consumption and Production,Climate Action,Life On Land External ID UNIOVI_CP_02 Knowledge Cheese making is a relatively simple process, but it requires certain skills. First, it is essential to have a thorough knowledge of the raw material—local milk—since its quality is crucial to the final product. In addition, manual dexterity and strict adherence to the established times and temperatures for coagulation, ladling into molds, and curing are necessary. However, for the craftswomen who produce it, the most important aspect is to demonstrate a special sensitivity and a deep respect for the cultural tradition that this cheese represents, which entails making it correctly and following traditional methods. Although some innovations have been introduced, only those necessary to improve working conditions have been implemented, without altering the properties and characteristics of the final product. Knowledge Transfer Artisanal tradition has been passed down from generation to generation through the women of rural families, as they are predominantly the ones who have preserved this knowledge by historically being responsible for producing cheese and butter. Today, this knowledge is still transmitted within the family since there is no formal training or official course for those who wish to learn or set up a small factory, although some school workshops are offered for educational and outreach purposes. Moreover, there is literature available on the subject, and the regulations of the Protected Designation of Origin establish how the product’s manufacturing process should be carried out. Additionally, some accredited courses in food handling, among others, are offered, but most of the craftswomen learned the trade at home from their elders. Practitioners In the past, on family farms (caserías), cheese was produced both for domestic consumption and, primarily, for sale at the weekly markets held in the municipal capitals. The sale of cheese and homemade butter generated significant economic benefits that were reinvested in acquiring goods that the farms could not produce themselves, such as tools, services, or consumer products (coffee, sugar, rice, oil, etc.). The know-how for cheese making was widely disseminated among peasants, and it was generally a task carried out by women, who were responsible for both production on the farm and its transportation and sale at the markets. Since it was a family-made product, the transmission of this knowledge was passed down from mothers to daughters, and even today we can observe this tradition in numerous family-run cheesemakers, originally founded by mothers and currently maintained by daughters. Nowadays, though to a lesser extent and in an almost symbolic manner, some people still produce this cheese at home for their own consumption, much like it was traditionally made. Currently, almost all of the production is carried out by the seven cheeseries covered by the Protected Designation of Origin, most of which are family-run enterprises where women play a predominant role. Function Afuega’l Pitu cheese represents a tradition deeply connected to the region, local consumers, and the families who produce it, while also being a highly sought-after product. This artisanal cheese, whose consumption is firmly rooted in Asturias, is an essential part of the Asturian gastronomic identity. Origins and change Afuega’l Pitu is likely one of the oldest Asturian cheeses. Some of its varieties are made through the natural acidic coagulation of milk, combined with heat treatments, without the need for rennet. Although no earlier records exist, this cheese has been documented since at least the 18th century, when it was even used as currency to pay taxes. By the late 19th century, various writers had referenced it. Félix Aramburu y Zuloaga described it as the "primitive queso de puñu or afuega’l pitu, common in almost all the municipalities of Asturias." Around the same time (1900), the book Asturias by Octavio Bellmunt and Fermín Canella also mentioned it, highlighting its widespread presence throughout the region and referring to it as "the ones commonly found everywhere, called afuega’l pitu or by other names." These were the cheeses typically made on farms, distinct from those available in markets, which came from elsewhere. Traditionally, it was made using raw milk. By the 1960s, farms had specialized in dairy production, but with the rise of mass-produced packaged milk from large dairy industries and the low prices paid to producers, some farmers began using their raw material to create a processed product—cheese. Before 1980, farms were free to sell their products in local markets. However, from that year onward, public authorities began requiring sanitary registration for both facilities and production due to health concerns in Asturian livestock farms. This measure led to conflicts with the Administration, which even went so far as to ban cheese commercialization until certain hygiene standards were met, including the mandatory pasteurization of milk. Cheese production then became professionalized, marking the start of mandatory compliance with sanitary regulations. This resulted in a decline in the number of producers, who transitioned into small family-run businesses. At the same time, facilities were modernized with the introduction of pasteurization machines, r Organisations Afuega’l Pitu cheese holds the Protected Designation of Origin (PDO). In 2003, the Asturian government promoted and managed this designation to ensure the product’s survival, since—even though it was historically produced across a vast region of Asturias—its production had been in decline. Moreover, this measure was part of a strategy to revitalize the rural areas where the cheese was produced. To that end, the Regulatory Council for the Protected Designation of Origin “Afuega’l Pitu” was established, an organization in which all registered producers participate and which ensures compliance with the PDO regulations. The Asturian government demonstrates a strong commitment to local products by actively incorporating them into its tourism and gastronomic campaigns. Culinary competitions and events related to this cheese are frequently organized. Additionally, many of its producers are members of the Association of Artisan Cheesemakers of Asturias. Although there is no museum in Asturias dedicated exclusively to this product, the Museu Etnográficu de la Llechería in Morcín, which focuses on dairy production, stands out as an important center for its dissemination. Places In the production of Afuega’l Pitu cheese, we find three important elements to understand its historical and social context. A.
Traditional agrarian landscapes. The milk comes from open-pasture livestock farming. Although nowadays most cattle are intended for meat production, the Asturian landscape is dominated by meadows where cows graze for both meat and milk production. The local, high-quality grass influences the organoleptic characteristics of this cheese. Its production also contributes to the preservation of these landscapes. B.
Elevated granaries. One of the elements of traditional Asturian architecture, the elevated wooden granaries, known as 'hórreos' and 'paneras,' are connected to the production of this cheese. Traditionally, before professionalization and the advent of maturation chambers, the cheeses were aged inside these elevated granaries. In fact, one of their interior pieces, the 'cheese beam,' owes its name to its use for storing cheeses there. The cheese factory Ca Sanchu in Grau produces a long-aged variety of Afuega’l Pitu inside a 'hórreo.' C.
Traditional outdoor local markets. Since the Middle Ages, outdoor markets have been held in all the municipal capitals of Asturias, where local farm products were sold. They are an intangible cultural heritage, a meeting point for the local population, and essential for proximity commerce. Today, they still exist but are somewhat in decline due to the rise of large commercial supermarkets. Artefacts In the production of Afuega’l Pitu cheese, there are two fundamental elements which, although they retain their traditional use, are now made with modern materials. The first is the conical mold used to drain the cheese, traditionally called "barreña" in Asturias. It consists of a conical-shaped container perforated across its entire surface, acting as a strainer to separate the whey from the curd. Originally made of ceramic, nowadays they are manufactured using food-grade plastic. In domestic dairies, there used to be one or two of these molds, as milk production was smaller and intended for household consumption, but nowadays a dairy requires hundreds of barreñas to produce cheese. The second is the "garciella," the ladle used to take the curd from the tank and layer it into the molds (barreñas). This method of layering the curd in the mold is essential to give the cheese its distinctive texture. State of the practice thriving Social sustainability The practice enhances social sustainability and contributes positively to various areas. Gender equality. Most of the companies dedicated to producing Afuega’l Pitu cheese are managed by women and provide employment opportunities to other women (La Borbolla, Temia, Ca Sanchu, La Arquera, among others). These companies not only offer jobs but also play an essential role in empowering women in rural areas, strengthening their presence and fostering their development in these regions. Another key aspect is the retention of population and resources in rural areas. By being economically viable, these companies establish themselves as an essential resource for the local economy. Their work ensures the permanence of resources and population in rural areas, promoting a sustainable balance for the environment and communities. These activities not only support community development but also encourage the preservation of cultural and economic traditions unique to the region. Environmental sustainability It contributes decisively in several aspects: Use of local raw materials. Locally sourced milk is utilized, supporting the regional economy and ensuring a fresh and high-quality product. Renewable energy. Although renewable energy sources are not currently used, there is a willingness to adopt them in the near future. Some dairies have already taken steps by installing solar panels, demonstrating a commitment to sustainability. Waste management. The practice generates very little waste, mainly limited to whey, which is a biodegradable material. Efforts are underway to explore ways to use this by-product in both animal and human nutrition. Furthermore, whey is utilized as a natural fertilizer, promoting a circular economy. Proximity markets. The product is primarily marketed locally, minimizing the carbon footprint by reducing the need for long-distance transportation. Quality and sustainability assurance. It holds designation of origin seals and undergoes strict controls, ensuring both the quality of the product and its contribution to sustainability. Economic sustainability The practice contributes significantly to economic sustainability in several aspects: Job creation in isolated rural areas. The production of a high-quality food product generates job opportunities in rural communities, strengthening the local economy and stabilizing population in these regions. Redistribution of benefits in rural areas. The income generated is distributed among local traders and providers of goods and services, also benefiting farmers in the region. This promotes a more equitable and robust economy within the rural environment. Accessibility and local markets. A large portion of the product from some dairies is sold directly to the public at outdoor markets. With reduced prices, the product is made accessible to everyone. Additionally, the philosophy of these dairies focuses on offering an affordable artisanal product, fostering proximity trade and strengthening local economies. Place The town or city Municipalities of Morcín, Riosa, Santo Adriano, Grau/Grado, Salas, Pravia, Tinéu, Belmonte de Miranda, Cudillero, Candamo, Las Regueras, Muros de Nalón, and Sotu'l Barcu. Asturias, Spain. Place Description Asturias is a region located in the north of the Iberian Peninsula, on the Atlantic coast. It consists of an area of 10,556 km² and forms an autonomous community within the Spanish state. Geographically, it is situated at the western end of the Atlantic Biogeographic Region, with an oceanic and temperate climate characterized by mild temperatures, abundant rainfall, and high cloud cover. Its terrain is predominantly mountainous, with average slopes of 33%, featuring three distinct landscapes: the coastal plain, the interior valleys, and the high mountains. Asturian flora falls within the European Atlantic flora, with deciduous broadleaf forests being particularly notable. The capital of the region is Oviedo/Uviéu, and the population currently stands at 1,009,599, with 80% concentrated in the central metropolitan area. Historically, agriculture, livestock, and fishing have been the fundamental livelihoods of its inhabitants. In the late 19th century, industrialization developed in the central part of the province, with coal mining in the central basins and the rise of the iron and steel industry. In the rest of the community, traditional peasant agriculture persisted until the 1960s. Family farms (“caserías”) were the basis of rural settlement and agricultural production, grouping together into villages. The "casería" was the home of peasant families and included the dwelling and the buildings intended for production, as well as the cultivated lands, livestock, and rights over communal property. Traditional agriculture was geared towards the self-sufficiency of peasant families and was based on cereal production, which constituted the main sustenance, with part of the surplus being sold in local markets. In the early 20th century, with the arrival of industrialization to rural areas, cattle farming for milk and meat production was boosted, which drove the development of an important dairy industry in the region, spurred both by agricultural policies and by the regio Prim Media 1266 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Afuega'l pitu cheesemaking Type The nature or genre of the resource Intangible Description An account of the resource 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). Language A language of the resource Asturian,Spanish Extent The size or duration of the resource. x x Contributor An entity responsible for making contributions to the resource iain Identifier An unambiguous reference to the resource within a given context 593 Source A related resource from which the described resource is derived asturiasmap References A related resource that is referenced, cited, or otherwise pointed to by the described resource. 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 Date Submitted Date of submission of the resource. Examples of resources to which a Date Submitted may be relevant are a thesis (submitted to a university department) or an article (submitted to a journal). 02/09/2025 Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. Queisu d'Afuega'l Pitu Spatial Coverage Spatial characteristics of the resource. current,43.3873217019935,-6.07267544503857; Date Modified Date on which the resource was changed. 28/10/2025 Europeana Specific elements of the Europeana Semantic Elements. Europeana Type The Europeana material type of the resource. TEXT Europeana Data Provider The name or identifier of the organisation that contributes data to Europeana. University of St Andrews