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![REY SILO BLANCO](/uploads/fotos/aGwpPC7CemRYRh2y7kXyjKR8cuxxsXdS.jpg)
The REY SILO BLANCO variety is one of the oldest cheeses in Europe, with its first written records dating back to the 8th century. It has a natural rind produced by the mold Geotricum candidum.
![REY SILO ROJO](/uploads/fotos/d3xXA2RGt4iz6eu4yeGqCHhY2X35mh37.jpg)
The variety REY SILO ROJO, to which Murcian paprika is added, giving it its orange hue and a slightly spicy touch. It is more typical of the mining areas located around the Aramo mountains.
![REY SILO BESOS](/uploads/fotos/sU7Puf2FTJ2uGhNRaZHj2JKrptPfxAPg.jpg)
![REY SILO MÁXIMO](/uploads/fotos/Gp2CsbnFUWtH4Pzw8bKYAeFY77QrnXWL.jpg)
The MÁXIMO from REY SILO is the largest version of the REY SILO BLANCO, and unlike it, it has a cylindrical format, with an approximate diameter of 18 cm and a height of 10 cm, and a weight ranging between 1.6 and 2.0 kilograms.
![REY SILO MÁXIMO DE MAGAYA](/uploads/fotos/Sg4hJdghQ27gHtai4yGvVRMWXjtvmnYm.jpg)
The MÁXIMO of REY SILO, Refined with MAGAYA from Cider of Llagar El Gobernador, undergoes a minimum curing period of two months and is coated with "magaya," which is the pulp of cider apples, undergoing alcoholic fermentation inside the cheese.