REY SILO BLANCO
The REY SILO BLANCO cheese variety is one of the oldest in Europe. It has been crafted since the 8th century in almost every home in the villages of the central valleys of Asturias. It has a cone-shaped form.
REY SILO BLANCO cheese is artisanally crafted using raw, whole cow's milk from a single Asturian livestock farm. The lacto-curd coagulates after 24 hours in small vats, then it is molded with a ladle and left to drain by gravity. Each cheese is manually salted by rubbing its rind. They are naturally matured for 25 - 30 days in the underground cellars of the cheese dairy.
It is refined with Geotricum candidum mold, which gives it its wrinkled rind known in Asturias as "frog skin." The texture of REY SILO cheese is dense and delightfully creamy, with a rich depth of flavor reminiscent of dairy and fermented butter.
Raw whole cow's milk, rennet, and salt.
Keep in a cool place. To enjoy this cheese at its best, consume within 10 days of opening. Once opened, we recommend wrapping the cheese in its food paper and storing it in an airtight container in the refrigerator.
