Process
The cheese is made from cow's milk from cows milked in the afternoon or evening and heated between 25 °C and 30 °C (77-86 °F) with a coagulant added so the milk forms curds. After midday the following day, the curds are cut and deposited in a mold to drain. From the mold it is passed to a sack or bag ("Fardela") for the "Trapu" version or left with the form given by the mold ("Troncado"-Trunk) like a bishop's mitre. Salt is added, as is paprika (pimentón) if desired. After a few days the period of curing starts with aging occurring on wooden planks for a period between a week and several months.
The resulting cheese is normally white (blanco), with a red (rojo) variety is also made where paprika (pimentón) and/or cayenne pepper are added to the cheese before moulding to shape using the form ("Troncado"-Trunk) or cloth bag ("Trapo" or "Trapu").
It also comes in soft and semi-hard varieties depending on the duration of curing.
Read more about this topic: Afuega'l Pitu
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