REY SILO ROJO
The variety of cheese REY SILO ROJO, also known as ROXU de MORCÍN, is more typical of the area of the Aramo mountain range, specifically in the municipality of Morcín. Its production is closely linked to the diet of miners in the Monsacro Pit (the Sacred Mountain of the Kingdom of Asturias where the Holy Ark was hidden from the advance of the Berbers on the peninsula and which is currently housed in the cathedral of Oviedo).
The production of REY SILO ROJO starts with REY SILO Blanco, which after molding is unmolded again to add Murcia paprika (naturally sun-dried) before being kneaded and reintroduced into the cone-shaped molds to complete draining by gravity.
Refined with Geotricum mold, the interior of the cheese has a strong salmon color, a granular texture, and a slight spicy aftertaste.
Typical values per 100g serving: Calories 318 kcal, Fat 28.16g (of which Saturated 18.69g), Cholesterol 25.8mg, Sodium 0.95mg, Carbohydrates 1.46g (of which Sugars 0g), Protein 19.2g, Salt 0.95g
Raw whole cow's milk, rennet, Murcia paprika, and salt.
