Afuega\l Pitu Cheese. \\Trapu blancu\' variety
| Afuega'l Pitu Cheese. 'Trapu blancu' 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 ‘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. To achieve this, the fresh cheese is kneaded and wrapped in a cloth (Trapu), tied at the top to allow the whey to drain, and then placed in the maturation chamber.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.