Massimo Magaya de Sidra Image

Massimo Magaya de Sidra

A seasonal, cylindrical version of Rey Silo White finishes its aging surrounded by apple pulp remnants of the cider pressing process (magaya) in a hermetically sealed barrel. For two months, the juice remaining in the magaya ferments and rehydrates the cheese with notes of cider. Both rind and magaya are edible. The paste is white…

Blanco Image

Blanco

These brainy little buttons herald from the Asturias region in Spain and are cousins of Afuega’l pitu, considered to be one of the oldest Spanish cheeses. A firm, surface ripened cheese, Rey Silo is made from raw cow’s milk and aged for two months in underground cellars on the banks of the Nalon River. It…

Rojo Image

Rojo

These brainy little buttons herald from the Asturias region in Spain and are cousins of Afuega’l pitu, considered to be one of the oldest Spanish cheeses. These classic jewels feature cow’s milk with pimenton spice. A firm, surface ripened cheese, Rey Silo Rojo is aged for two months in underground cellars on the banks of…