Queso Afuega'l Pitu

Afuega'l Pitu is a high-fat cow's milk cheese produced in thirteen municipalities of central Asturias, made by lactic acid coagulation of whole pasteurised cow's milk. It exists in four traditional forms defined by shape and colour: two truncated-cone types and two courgette-shaped types, each available white or reddish-orange according to whether paprika is incorporated.

About this designation

Registered as a PDO under file number PDO-ES-0307, with EU protection dating from 20 August 2003 and eAmbrosia identifier EUGI00000013465, Afuega'l Pitu is produced exclusively within the municipalities of Morcín, Riosa, Santo Adriano, Grado, Salas, Pravia, Tineo, Belmonte, Cudillero, Candamo, Las Regueras, Muros del Nalón and Soto del Barco. All stages of production, including milk supply, cheese-making and maturation, must take place within this defined area. The specification requires whole pasteurised cow's milk coagulated by lactic acid, though pasteurisation is not obligatory where cheeses mature for 60 days. The finished cheese must weigh between 200 and 600 grams, stand between approximately 5 and 12 cm in height, and measure between 8 and 14 cm in diameter at the base. Minimum dry matter content is 30 %, with minimum fat content in dry matter of 45 % and minimum protein content in dry matter of 35 %; pH must fall between 4.1 and 5. The four recognised traditional forms are Atroncau blancu, Atroncau roxu, Trapu blancu and Trapu roxu, distinguished by shape and by the presence or absence of paprika. Certified cheeses carry a numbered label approved, inspected and supplied by the Consejo Regulador de la DOP Afuega'l Pitu, which also performs certification in accordance with standard EN 45011. The words Denominación de Origen Protegida — 'Afuega'l Pitu' must appear on the label.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 20 August 2003 under file number PDO-ES-0307; eAmbrosia identifier EUGI00000013465.
• The specification defines four traditional forms — Atroncau blancu, Atroncau roxu, Trapu blancu and Trapu roxu — differing only in shape and colour.
• Pasteurisation of the milk is not required if the cheese matures for 60 days.
• All production stages, including milk supply and maturation, must occur within the thirteen named municipalities.

Tasting notes

Asturian cow's milk pressed cheese DOP, distinctive irregular cone-shape, aged 5+ days for Atroncau through aged versions. Four sub-styles: Atroncau Blancu (white, fresh), Atroncau Roxu (red, with paprika), Trapu Blancu (cloth-pressed white), Trapu Roxu (cloth-pressed with paprika). Ivory or red-tinged paste, semi-firm texture, balanced acidic-tangy flavor (the name means "chokes the throat" — referring to the slightly drying tactile quality).

HoReCa use

Asturian tabla de quesos; with sidra.

Packaging

• wheel-full-200-600g by style
• wedge-vacuum-150g