REY SILO WHITE CHEESE

This variety of Rey Silo white or natural cheese is one of the oldest in Europe, having been made since at least the 8th century in Asturias. This cheese has a small cone shape due to its traditional moulding in perforated clay pots.
The Rey Silo, like all the cheeses from this small cheese factory, is made entirely using traditional artisan techniques. The raw and whole cow’s milk is coagulated for 24 hours, using small 200-litre vats, the curd is subsequently ladle-shaped and each piece of fresh cheese is salted manually by rubbing the outside.
The refining begins with the development of the natural Geotricum candidum mould, which gives it its characteristic wrinkled rind, popularly known as “toad skin”.

TASTING NOTES.

VISUAL: At first glance, three characteristics attract the attention: its cone shape; the texture of its rind, a consequence of the natural Geotricum candidum mould; and finally the intense white colour of the central part of its body.
OLFACTORY: Clean cow’s milk aromas
GUSTATORY: The body of the Rey Silo white cheese is dense, creamy and white, with an intense flavour, predominantly dairy and fermented butter; sometimes floral notes.