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AFUEGA'L PITU PDO WITH HOT PAPRIKA

    2 days requered
    During months of summer, hotter months, the package final destination and if the transit time of the packages take longer than 2 days, it is NECESSARY for this item to be shipped 2nd Day or faster to ensure freshness.

2098

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$15.99

Whole Cheese 12.34oz

RECOMENDED 2nd DAY AIR

It is made with full cow's milk, curdled with animal rennet at a temperature of between 20 and 25 degrees, for between 10 and 48 hours. Made in a mould and eaten fresh, or irregular and in a flattened pear shape, red colour. The aroma is soft and the taste is slighlty acidic, creamy with a strong and spicy touch from the paprika.

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    AFUEGA'L PITU PDO WITH HOT PAPRIKA

    AFUEGA'L PITU PDO WITH HOT PAPRIKA

    Whole Cheese 12.34oz

    RECOMENDED 2nd DAY AIR

    It is made with full cow's milk, curdled with animal rennet at a temperature of between 20 and 25 degrees, for between 10 and 48 hours. Made in a mould and eaten fresh, or irregular and in a flattened pear shape, red colour. The aroma is soft and the taste is slighlty acidic, creamy with a strong and spicy touch from the paprika.

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product description

One of the oldest and most widespread Asturian cheeses, both in terms of its considerable production and for its wide manufacturing area. Its name comes from the "bable" Asturian dialect and means 'choking cake', reflecting its unusual texture as it hits the taster's palate and pharynx. It is usually tasted as a "tapa" or dessert, generally accompanied by bread.

A pesar de la corta vida de los quesos Rebollín, pues tan sólo lleva 1 año operando bajo la Denominación de Origen protegida Afuega´l Pitu ya ha sido galardonado en 3 ocasiones:

WORLD CHEESE 2009 

PREMIOS CINCHO
Premio Cincho de Oro para el queso Afuega´l Pitu Rebollín Atroncau Blancu en la categoría de quesos frescos de coagulación ácida. Cincho de oro 2008 Los premios Cincho de Castilla y León son considerados los más importante del panorama nacional, convirtiéndose este pasado 2008 en premios de carácter internacional. El queso Rebollín Atroncau Blancu obtuvo la máxima puntuación en su categoría en el I Concurso Internacional de queso y VII concurso nacional de premios Cincho 2008. En este certamen participaron 644 variedades de quesos con elaboradores nacionales, de Francia, Bélgica y Holanda. El Jurado de la cata también estaba compuesto por jueces internacionales.

XXVI CERTAMEN DE LA FOZ DE MORCÍN
El queso Afuega´l Pitu Rebollín Atroncau Roxu (ligeramente picante), fue premiado en el pasado certamen de la Foz de Morcín. La foz es la cuna de la elaboración de este tradicional queso asturiano.

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AFUEGA'L PITU PDO WITH HOT PAPRIKA

AFUEGA'L PITU PDO WITH HOT PAPRIKA

Whole Cheese 12.34oz

RECOMENDED 2nd DAY AIR

It is made with full cow's milk, curdled with animal rennet at a temperature of between 20 and 25 degrees, for between 10 and 48 hours. Made in a mould and eaten fresh, or irregular and in a flattened pear shape, red colour. The aroma is soft and the taste is slighlty acidic, creamy with a strong and spicy touch from the paprika.

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