AFUEGA’L PITU P.D.O. WHITE CLOTH CHEESE

Afuega’l Pitu white cloth cheese is made in the municipality of Grao, one of the regions included in the Afuega’l Pitu PDO. Pasteurised cow’s milk is used to make this cheese, whose curd is obtained in a lactic process and then placed into moulds and drained for 24 hours. After this time, it is kneaded to give it its characteristic pumpkin shape; obtained by its curing wrapped in gauze and suspended.

TASTING NOTES.

VISUAL: The first thing that stands out is its characteristic pumpkin shape contemplated in the Afuega’l Pitu Protected Designation of Origin that it is a consequence of curing in gauze and in suspension. Its intense white colour quickly attracts the eye; its irregular cut is a consequence of self-pressing by gravity.

OLFACTORY: It is a cheese with fresh aromas, with lactic hints and notes of quality milk that are more evident the more it cures.

GUSTATORY: It is a very popular and unique cheese, for all tastes. Fresh acidic and lactic flavours with hints of butter. With further curing, the yeast evolution is more remarkable with a certain hint of mushrooms or a slight bitterness on the mouth.