Afuega'l Pitu Trapo Blanco de Temia is a traditional Asturian cheese with Protected Designation of Origin status, representing one of the most authentic expressions of this historic variety. It is made from cow’s milk, typically pasteurized, using a slow lactic coagulation process that defines its structure and flavour.
A key feature is its shaping method, as the curd is wrapped in cloth „trapo“ during draining, allowing whey to escape naturally and giving the cheese its characteristic irregular, rounded form. The texture is initially firm and slightly dry, but softens in the mouth and becomes creamy as it is tasted.
The flavour is mild to moderately pronounced, with a clear lactic base and balanced acidity, without the addition of paprika, which places it in the „blanco“ style. The aroma is subtle and develops over time, evolving from fresh dairy notes to gentle hints of yeast and butter.
Unlike more intense Asturian cheeses, this cheese emphasizes balance and accessibility. The self-pressing process, without mechanical pressure, contributes to its natural and slightly uneven internal structure.
Quesería Temia produces it in small batches, relying on traditional methods and local milk. The cheese has also gained international recognition, including a gold medal at the World Cheese Awards 2025.
Afuega'l Pitu Trapo Blanco de Temia can be described as a balanced, milky and authentic cheese that reflects the cheesemaking tradition of central Asturias.
Producer
Quesería Temia is an artisan cheesemaker located in the small village of Temia, in the municipality of Grado in central Asturias, best known for producing Afuega'l Pitu cheese with Protected Designation of Origin status. Its origins date back to 1978, when Oliva Fernández Tamargo and Francisco Sánchez began making cheese using milk from their own cows, following traditional local methods.
The dairy later became one of the first registered producers of Afuega'l Pitu in the area, contributing to the preservation and wider recognition of this historic Asturian cheese. Today, Quesería Temia continues as a family-run operation, combining manual production with locally sourced raw materials and knowledge passed down through generations.
Its range focuses on different styles of Afuega'l Pitu, including variations in texture and format, as well as versions with added paprika. The cheese is made from cow’s milk and is known for its compact structure, which can be slightly dry, with flavours that range from mild and milky to more intense and piquant depending on maturation.
Quesería Temia has played a role in bringing greater visibility to this cheese through presence in specialty markets, gastronomy and international distribution. Its products are regularly found in gourmet shops and at food events, where they represent an authentic expression of Asturian cheesemaking.
Despite this broader reach, the dairy remains focused on small-scale production and a close connection to its rural environment. Quesería Temia can therefore be seen as a producer that preserves the identity of one of Asturias’ oldest cheeses through a balance of tradition, family work and regional character.