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 has intense wildflower flavor and like its cousin, its texture is on the drier side. The name comes from its tendency to stick to one’s palate (“pitu”). Yeasty and bright, this classic is meant to be enjoyed with apple cider, olive oil, vinegars, or wine.
cow (raw); Aged:
60 days; Breed:
Fresian; Milk Source:
one local farm; Rind Style:
- Flavor Profile
Aroma: live yeast
Texture: creamy paste
- How to Prepare
This cheese has a minimum dry content of 30% and a minimum percentage of fat (45%) and protein (35%).
- Recommended Uses
Enjoy with apple cider, wine, or olive oil. Or grate it onto soups, pasta, salads, risotto.
|45071*||8 oz.||6/case||3.3 lb|
Cow milk (raw), animal rennet, salt.