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<rdf:Description rdf:about="https://culturality.museum/omeka/items/show/1305">
    <dcterms:title><![CDATA[Afuega'l Pitu Cheese. 'Trapu roxu' 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 ‘Trapu blancu’ cheese is made from pasteurized cow's milk. Its shape, resembling that of a small pumpkin, is a result of the production process. The "Trapu roxu" cheese is made by kneading fresh cheese.  It has a spicy and acidic flavor, slightly dry and doughy in texture. The red color comes from the use of paprika during its production.]]></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[626]]></dcterms:identifier>
    <dcterms:spatial><![CDATA[current,43.3169333969445,-6.13166887325786;]]></dcterms:spatial>
</rdf:Description></rdf:RDF>