<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/1303">
    <dcterms:title><![CDATA[Afuega'l Pitu Cheese. 'Atronc&aacute;u blancu - queisu del horro' variety]]></dcterms:title>
    <dcterms:alternative><![CDATA[Queisu de Afuega'l pitu. Variedá Atroncáu blancu 'queisu del horro']]></dcterms:alternative>
    <dcterms:description><![CDATA[Afuega’l pitu ‘Atroncáu blancu - queisu del horro’ cheese is made from pasteurized cow's milk. Its conical shape is due to the mold used in its production, called ‘barreña’. 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 ‘geotricum candida’ appears, originating from the milk itself. It has a slightly acidic and mildly salty taste, is creamy, and quite dry.]]></dcterms:description>
    <dcterms:creator><![CDATA[1242]]></dcterms:creator>
    <dcterms:source><![CDATA[asturiasmap,craftedobjects]]></dcterms:source>
    <dcterms:date><![CDATA[Cheeses are produced daily at the cheese factory. The documented piece was made days before our visit]]></dcterms:date>
    <dcterms:dateSubmitted><![CDATA[02/09/2025]]></dcterms:dateSubmitted>
    <dcterms:modified><![CDATA[08/09/2025]]></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
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
Fernández Ramírez, I., & González de la Plata, I. (2006). El queso Afuega’l Pitu. Fenicia / Gráficas Muñiz.
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[cm x 5–12cm x 8–14cm]]></dcterms:extent>
    <dcterms:language><![CDATA[Asturian]]></dcterms:language>
    <dcterms:type><![CDATA[Physical Object]]></dcterms:type>
    <dcterms:identifier><![CDATA[624]]></dcterms:identifier>
    <dcterms:spatial><![CDATA[current,43.3169333969445,-6.13166887325786;]]></dcterms:spatial>
</rdf:Description></rdf:RDF>