Afuega'l Pitu cheese
Posted: Thu Aug 27, 2009 7:41 am
This; indeed, is one of the most popular Asturian cheeses, along with Cabrales.
It name comes to mean "chokes the throat", because the acid flavour and dry texture of this particular cheese. Another of it most noticeable features is that is completely saltless and an stupendous fresh aroma (ricotta like).
It's also easily recognizeable because of it unfinishesd-cone shape, and you can have it available wether in it white or orangeish (w/ paprika) version.
Altough in my family village (Cornellana) it's produced a lot, the best place to take it is Morcín indeed (La Foz or Sta. Eulalia). In fact there is held always the Annual Afuega'l Pitu fair, an event quite known in the region.
One of my favourite ways of trying it is to get a quite thin slice, spread it over a toasted slice of "pan de barra", adding some drips of olive oil, and...
MMMMM, mmmm!!
It name comes to mean "chokes the throat", because the acid flavour and dry texture of this particular cheese. Another of it most noticeable features is that is completely saltless and an stupendous fresh aroma (ricotta like).
It's also easily recognizeable because of it unfinishesd-cone shape, and you can have it available wether in it white or orangeish (w/ paprika) version.
Altough in my family village (Cornellana) it's produced a lot, the best place to take it is Morcín indeed (La Foz or Sta. Eulalia). In fact there is held always the Annual Afuega'l Pitu fair, an event quite known in the region.
One of my favourite ways of trying it is to get a quite thin slice, spread it over a toasted slice of "pan de barra", adding some drips of olive oil, and...
MMMMM, mmmm!!
