AFUEGA’L PITU P.D.O. RED CLOTH CHEESE

Afuega’l Pitu PDO red cloth cheese is made in two phases; first, the pasteurised cow’s milk is converted into curd and moulded into cones and then the whey is drawn off within 24 hours. It is then removed from the mould and kneaded with paprika, the process that results in its characteristic orange colour and spicy flavour.
The Afuega’l Pitu PDO red cloth cheese is finally cured for 30 days.

TASTING NOTES.

VISUAL: Two aspects first attract the attention with this small but great cheese: its pumpkin shape characteristic of the Afuega’l Pitu PDO and its salmon colour from the addition of paprika in its kneading.
OLFACTORY: A balanced cheese on the nose, with a pleasant aroma.
GUSTATORY: Surprising, with a spicy touch from the paprika added during kneading.