Depending on the area where the cheese is produced, the definitive form it takes will vary. Thus, we can find cheeses that are cylindrical at the base, but conic at the top in Grado, Pravia, Comellana, etc., and more in the shape of a zucchini, the more traditional shape, in Riosa, Morcín and even in Proaza. The more typical shape of a zucchini is also more common in the red variety, currently called the “rojo del Aramo” due to the fact that it is in this area where the cheese was traditionally produced. Afterward, and mostly due to the cheese competition celebrated every year in Morcín, this cheese has become more important in the market and has begun to be produced in other areas of Asturias. The Asturianos take to the tradition and experience that confirm this extraordinary cheese and continue celebrating a competition in Morcín county every first Sunday following the 17th of January. Dozens of artisan cheese makers show up to compete with either the white or red variety of this cheese. The white variety, small and with a rough rind, can be made in two different shapes, depending on whether the mold was made according to the tradition in Grado or hung from a “fardela” (a small cloth sack), as is done by the majority. The red variety is different from the white, apart from in its color, also in that it has an orangish-red tone without an apparent rind, also in its flavor, since it has been made with paprika. Its strong-sounding name comes from its spreadable texture and strong flavor, which causes it to stick sometimes to the back of the throat.