Afuega’l Pitu Roxu de Trapu with Pimentón is an even rarer example of the Afuega’l Pitu cow’s milk cheese from Asturias.

Roxu de Trapu refers to the pear shape of the fresh cheese that is made in the remote mountain area of Asturias.

A small amount of local paprika is added to the curd of this simple rustic cheese. The pimentón introduces a pale red / rust color throughout the small, hand formed cheese, and adds a delayed bite to the generally piquant young cheese.   (more info)

Afuega’l Pitu Roxu de Trapu with Pimentón is an even rarer example of the Afuega’l Pitu cow’s milk cheese from Asturias.

Roxu de Trapu refers to the pear shape of the fresh cheese that is made in the remote mountain area of Asturias.

A small amount of local paprika is added to the curd of this simple rustic cheese. The pimentón introduces a pale red / rust color throughout the small, hand formed cheese, and adds a delayed bite to the generally piquant young cheese.

The drained curd is mixed thoroughly with salt and paprika and poured into a muslin cloth, which is tied over the curd and hung until drainage is complete.

This procedure provides the typical flattened pear shape. The cheese is then ripened in a well-ventilated room at 15 to 16°C and 85 to 90% relative humidity.

If you are searching for a truly pristine cheese which has been made much the same way for centuries, this is the one.

Unwrap the hand made purse shaped bundle, and spread the delightful soft cheese on crusty bread or crackers.  (less info)