THE CHEF'S CHEESE
An Italian chef explained to his Japanese colleagues that "good cheese is never thrown away, never wasted, and never stops being eaten. My mother -he said- taught me as a child that cheese, when not fit for a cheese platter, is perfect for cooking. It can be grated, chopped, added as an ingredient to rice, cream, pizza, vegetables, salad, baked, melted... in the kitchen, cheese is everything except for throwing it away because it looks bad. The ugly part is removed, and the rest is perfect for cooking."
That's one of the reasons why REY SILO has always advocated for our cheese to be present on the tables of the most famous restaurants, not only on cheese boards but also in various dishes created by the great Spanish and Asturian chefs. This led to the initiative called "Los Mordiscos del Rey Silo" (The Bites of Rey Silo): mini creations, bites that some of the best Asturian chefs devised for the specialized Spanish press to taste at an event held at the Cheese Bar in Madrid. Every day, Spanish chefs turn humble ingredients like REY SILO cheeses into expressions of the finest cuisine in the world.
CASA BELARMINO Asturian Cheese Salad: Fresh lettuce, REY SILO ROJO, Gamoneo, Cabrales, ... |
CHEF MENÉNDEZ REY SILO and Flower Salad: Thinly sliced vegetables, flower petals ON REY SILO BLANCO AND REY SILO ROJO. |
CHEF MENÉNDEZ REY SILO BESOS and Fruit Salad: Seasonal fruits, flower petals accompanying REY SILO BESOS. |
ARROCERÍA MI CANDELITA Fresh Sprouts Salad on a Bed of Rehydrated Sun-Dried Tomatoes with Chunks of REY SILO MAXIMO. |
ARROCERÍA MI CANDELITA Cantabrian Anchovy on Spelt Sponge Cake with REY SILO ROJO Cheese Cream and Tomato Jam. |
JOSE LUIS ABELLÁN Natural BESO DEL REY SILO adorned with aromatic herbs and red peppercorns. |
ARROCERÍA MI CANCELITA Roasted artichokes over a bed of MAXIMO DEL REY SILO cream, cooked in a charcoal oven. |
ARROCERÍA MI CANDELITA Potato chips with REY SILO AZUL MAMÁ MARISA cheese and Asturian toasted hazelnut praline. |
ARROCERÍA MI CANDELITA Asturian tomato salad with REY SILO BLANCO cheese and cider vinaigrette with chopped parsley. |
CHEESE BAR DE PONCELET Rye breadcrumbs, cured egg yolk, REY SILO BLANCO air, and smoked Iberian pork loin topping. |
CARME RUSCALLEDA (SAN OAU) Macaron with cider jelly, cream of aged REY SILO MAXIMO AFINADO CON MAGAYA DE SIDRA and vegetables. |
 TINO HELGUERA Milk and white chocolate bonbons filled with AZUL MAMÁ MARISA and REY SILO BLANCO with almond and HIBERNIS cider. |
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PABLO BALBONA (PASTELERIA BALBONA) REY SILO AGES: Sponge cake made with freshly made REY SILO BLANCO cheese curd. |
ISAAC LOYA (REAL BALNEARIO) REY SILO BLANCO SARDINE: REY SILO WHITE with white garlic and Cantabrian sardine. |
IVÁN FEITO (CA SUSO) PIONONO |
JOSE ANTONIO CAMPOVIEJO (EL CORRAL DEL INDIANO) TEMBLOROSO DE REY SILO |
![carolina.[1]](../../../uploads/el_queso_de_los_chefs/carolina.[1].jpg)
CAROLINA RAMOS (CASA GERARD0) SPICED CAKE |
PEDRO Y MARCOS MORÁN (CASA GERARDO) TOMATO HEART SOUP |
LUIS ALBERTO MATÍNEZ ABASCAL (CASA FERMÍN) CROWNED CHOCOLATE BONBONS |
ISAAC LOYA (REAL BALNEARIO) LACASITOS |
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NACHO MANZANO (CASA MARCIAL) GREEN APPLE |
LUIS ALBERTO MARTÍNEZ (CASA FERMÍN) REY SILO AND ANGUS COOKIE |
![gonzalopaeda.[1]](../../../uploads/el_queso_de_los_chefs/gonzalopaeda.[1].jpg)
GONZALO PAÑEDA (RESTAURANTE AUGA) TRIBUTE TO REY SILO CHEESE |
JOSE MANUEL MARTÍNEZ "SALAS" SUMMIT OF REY SILO PEAKS |
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FRANCISCO HERAS (RESTAURANTE LLAMBER) REY SILO INFUSION WITH SAGE Raspberry chutney and Asturian-Celtic pork belly with REY SILO BLANCO. |
NACHO MANZANO (CASA MARCIAL) REY SILO HOST |
PEDRO Y MARCOS MORÁN (CASA GERARDO)
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BRUNO MÉNDEZ LOMBÁN (QUINCE NUDOS) PEDRERU DE RIBADESRELLA |
 JALEO BY JOSE ANDRÉS BEETROOT SALAD |
PEDRO MARTINO (RESTAURANTE PEDRO MARTINO) REY SILO FONDUE WITH APPLE |
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![macarronruscalleda.[1]](../../../uploads/el_queso_de_los_chefs/macarronruscalleda.[1].jpg)
