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
Famous quotes containing the word process:
“I believe that history might be, and ought to be, taught in a new fashion so as to make the meaning of it as a process of evolution intelligible to the young.”
—Thomas Henry Huxley (1825–95)
“Yet I doubt not through the ages one increasing purpose runs,
And the thoughts of men are widened with the process of the suns.”
—Alfred Tennyson (1809–1892)
“... in the working class, the process of building a family, of making a living for it, of nurturing and maintaining the individuals in it “costs worlds of pain.””
—Lillian Breslow Rubin (b. 1924)