DOP Queso Afuega'l Pitu


Author: Balbona Restaurant (David Menéndez, Pracia) 

Ingredients: 4 peeled prawn tails, 1 bag of fried corn chips, 2 egg whites, 1 Afuega’l pitu cheese, single cream, 4 long chopsticks or skewers, salt, pepper and sugar.

Preparation: Crush the corn chips (kikos) and whisk the egg whites until they peak. After putting the prawns on the skewers, dip in the egg whites. Then, coat them with the crushed corn. Set aside in the fridge. Whisk the cheese using a thermomix (in the hot position) with a little single cream, and add salt, pepper and sugar. Fill a few shot glasses (or similar ones) with the resulting cream, fry the skewers and introduce them into the glasses just before serving.

Author: El Barrigón De Bertín Restaurant (Alberto Asensio, Lastres)

Ingredients: White wine, garlic, sugar, cinnamon, figs, Afuega'l Pitu roxu and Iberian ham

Preparation: Chop the garlic clove and brown it in olive oil. Remove the oil and add the white wine, sugar and cinnamon. Bring the syrup to the boil and confit the figs in it over low heat for 15 minutes. When the figs are softened, take them out of the syrup and make a cut at the top, in order to introduce a small piece of Afuega‘l Pitu roxu. Then, cut a slice of fine Iberian ham and wrap the figs.

Author: La Gruta Restaurant, Oviedo

Ingredients: Afuega'l pitu blancu and roxu, pasta, dried peaches, raisins, rocket leaves, honey and raspberry puree.

Preparation: Cook the pasta in a traditional way. Chop the dried peaches and raisins. Cut the cheeses to your liking and rinse and dry the rocket leaves. Set aside.

When serving, alternate the pasta with the dried peaches and raisins and place the cheese pieces on top. Add the honey and raspberry. Finally, add the rocket leaves.

Author: Luis Antonio Alias

Ingredients: Afuega'l Pitu blancu and roxu, veal, single cream, fresh cheese, apple, lemon juice, sugar, salt, pepper


Afuega'l pitu blancu cheese cream:

1) Mix the single cream, Afuega'l pitu blancu and the white cheese.
2) Season with salt and pepper.

Afuega'l pitu roxu cheese cream:

Follow the same steps as in the previous cheese cream, changing Afuega'l pitu blancu for Afuega’l pitu roxu.

Caramelised apple

1) Peel the apple and cut into wedges. Cover them with water and lemon juice.
2) Cook until the water evaporates completely.
3) Add the sugar and caramelise.

Fine sliced veal

1) Brown the veal cheek on all sides.
2) Cover with broth and cook until it is tender (for about two hours).
3) Let it cool and cut into very thin slices.


Use a suitable mould to form the millefeuilles placing the layers in the following order: beef, Afuega'l pitu blancu cheese cream, caramelised apple, beef, Afuega'l pitu roxu cheese cream and caramelised apple. Once the mould is completed, caramelise the last layer with the help of a blow torch. Put the millefeuille in the oven until it tempers before serving.

Restaurante La Tabla (David Fernández, Gijón)
Biscuit: 110 gr of Maria biscuits, 100 gr of condensed milk, 50 gr of butter and 50 gr of crème fraîche.
Afuega'lPitu cheese cream: 125 gr of Afuega’l Pitu Roxu, 125 gr of fresh cheese, 200 gr of crème fraîche, 2 eggs and 100 gr of sugar.
Apple jelly ice cream: 1 litre of mineral water, 800 gr of apple jelly, 75 gr of stabiliser and 50 gr of glucose.


Biscuit: Crush all the ingredients. Use this mix to fill the moulds. Bake at 180 degrees, from 10 to 12 minutes.

Afuega ‘l pitu cheese cream: Mix all the ingredients and fill the moulds with it once the biscuit is cooked. Put in the steam oven at 95 degrees for 20 to 30 minutes, and once cold cover with apple or cider jelly.

Apple Jelly ice cream: Temper half a litre of water to dissolve the stabiliser and glucose. Incorporate the apple jelly and the rest of the water. Freeze the mixture in containers and whip before servicing.

When serving, place the ice cream on the cake and accompany it with raspberry cream.

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