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 and fresh. In the mouth, one finds acid hints of Asturian cider. In the nose, it smells of apple and fresh fruit.
Cow (whole and raw); Aged:
- Flavor Profile
In the mouth, one finds acid hints of Asturian cider. In the nose, it smells of apple and fresh fruit.
Whole and raw cow’s milk, rennet, salt, cider pulp of Regona and Xuanina apples