The Cheese

The fresh milk from Oviñana arrives in Pravia with no previous chilling. Here the master cheesemaker initiates the coagulation process in small vats and then manually fills the molds which will give the finished cheese its characteristic flattened conical shape.

After the whey has drained from the cheese Master Ernesto Madera removes it from its molds and begins the process of individually salting each one.

Once the initial drying stage is complete the new batch of Rey Silo is removed to the cellar where the slow maturing process takes place.