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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.
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.
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.
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.
REY SILO Azul MAMA MARISA is a homage by chef José Andrés to his mother Marisa, who introduced him to the blue cheeses of Asturias. It is a large-format cheese (around 8 kilograms), delicate, with a harmonious development of Penicillium roquefortis.
