Asturias · Spain
Afuega'l Pitu.
A soft, almost spreadable paste that coats your palate with creamy tang and bright lactic notes. The rojo variant glows russet from paprika dust, adding a gentle warmth and subtle spice that tingles against the cheese's mild, yielding texture. It's Asturian comfort distilled into its purest form—milky, approachable, and just acidic enough to keep you coming back for another bite.
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The story
How it's made.
Why it tastes that way.
Afuega'l Pitu ('it chokes the chick' in Asturian dialect) gets its name from its sticky, paste-like texture when young.
One of Asturias's oldest cheeses, it is made in two variants: blanco (white, natural) and rojo (red, coated in paprika). Spanish DOP approval came in 2003, with EU registration following in 2008.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Fresh
- Rind
- rindless
- Age
- 0–2 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Afuega'l Pitu's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Afuega'l.
24 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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