The variety of the Rey Silo type of cheese is one of the most widespread in Asturias, where it has been made since time immemorial in the small farmhouses scattered throughout the valleys and mountains of the central area of the Principality, taking advantage of the surplus milk produced by these small livestock farms.
Rey Silo cheese has a minimum dry matter content of 30%, as well as a minimum dry matter content of fat and protein of between 45% and 35%, respectively.
The Rey Silo has a frustoconical shape and a natural bark of variable consistency, depending on the degree of maturation, produced by the geotricum mold, with which it is refined.
El Rey Silo is the only one of this variety that is made with whole and raw cow's milk as was done in the past, from which a soft paste lactic curd is obtained.
You can buy this cheese in units of approximately 255 grams.
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|Weight||300 grs aprox|
|Mature period||7 to 15 days|
|Pairing||Red wine nuts and bread with crust bread.|
|Kind of milk||Raw|
The rain waters the meadows of Asturias on which the cows feed, which transform the grass and wild flowers into the richest and creamiest milk with which the best and most authentic Rey Silo cheese is made.
With raw cow's milk, in an artisanal way, Rey Silo recovers the best Asturian cheese tradition, a cheese that matures slowly in our winery in Pravia, on the banks of the Nalón River.
The Pravia Artisan cheese factory has the most modern facilities and the most advanced food technology at the service of a totally manual and artisan production, in which the master cheesemaker Ernesto Madera López pampers each cheese one by one.
Buy it at AlQueso, your online store of artisan cheeses.
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