The REY SILO Blanco cheese variety is one of the oldest in Europe. It has been made since the 8th century in the homes of the villages scattered throughout the central valleys of Asturias. It has a truncated cone shape.
Rey Silos Blanco is handmade using raw, whole cow’s milk sourced from a specific Asturian dairy farm. Each cheese is salted by hand, rubbing the rind of one cheese against another, then naturally aged for up to 30 days in underground cellars. The end result is a dense, deliciously creamy texture with rich depth of flavor and notes of fermented butter and toasted hazelnut.
This Champion Gold Winner is ripened with the Geotrichum candidum mold, which gives it its wrinkled rind, known in Asturias as "toad skin." The Rey Silo cheese has a dense paste with a deliciously creamy texture and a deep flavor of dairy and fermented butter.
BRAND |
ORIGIN |
CHEESE TYPE |
MILK TYPE |
AGING |
WEIGHT (Piece) |
FLAVOUR |
Rey Silo |
Asturias |
Compact White Cheese |
Raw cow milk |
3 to 5 months |
240-265 g |
The paste of REY SILO Blanco is dense and creamy, with a strong taste of milk and fermented butter, which gives these awarded cheese such a special flavour. The curd is then pressed into a mould with a ladle and each fresh cheese is manually rubbed with salt. |
P.º de la Castellana, 278, Chamartín, 28046 Madrid
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