REY SILO RED CHEESE

The Rey Silo type cheese variety 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% and a minimum dry matter content of fat and protein of between 45% and 35%, respectively.
The Rey Silo has a cone shape, weighing between 240 and 280 g, and a natural rind of variable consistency, depending on the degree of curing produced by the geotricum mould with which it is refined.
The Rey Silo red variety, to which a selection of paprika is added, is more typical of the mining areas located around the Aramo mountains.
The Rey Silo is the only one of this variety that is made with whole and raw cow’s milk, just as it was made in the past, from which a smooth body lactic curd is obtained that turns orange if a selection of paprika is added.

TASTING NOTES.

VISUAL: In addition to the texture of its rind, produced by the geotricum mould with which it is refined, it has a distinctive salmon colour, conferred by the paprika added in its kneading.
OLFACTORY: Significant lactic notes quickly appear when bringing a piece of this great little cheese to the nose. Its character is already noticeable from the olfactory phase.
GUSTATORY: The red Rey Silo cheese has a clear spicy aftertaste due to the Murcia paprika that is added during the manual kneading process. It also has an intense flavour and creamy body.