Afuega\l Pitu Cheese. \\Atroncáu blancu - queisu del horro\' variety
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| Afuega'l Pitu Cheese. 'Atroncáu blancu - queisu del horro' variety | |
|---|---|
| Language | Asturian |
| Date | Cheeses are produced daily at the cheese factory. The documented piece was made days before our visit |
| Creator of object | 1242 |
| Contact | iain |
| Size | cm x 5–12cm x 8–14cm |
| Type | Physical Object |
| Omeka | Link |
| Talk Page | Link |
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.
Afuega'l Pitu Cheese. 'Atroncáu blancu - queisu del horro' variety talk