Massimo de Rey Silo is made using the raw, rich, high quality milk from Friesian cows that graze in the Asturian pastures, abundant in grasses and wildflowers. Its natural rind, produced by the Geotricum candidum mould and the maturation process in underground caves result in a smooth, white and dense cheese.
Traditionally served with Asturian cider, this cheese is excellent on its own but also goes well with cornichons or piquillo peppers or anchovies. These are attractive, versatile, easy to pair cheeses.
Massimo de Rey Silo is made by the master cheesemaker Ernesto Madera López in the Quesería Artesanal de Pravia.
Taste profile: This cheese has an intense buttery flavour with notes of spices and roasted hazelnuts.
|Nutrition -||Per 100g|
|Energy||2239 kj / 536kcal|
|of which saturates||33.1g|
|of which sugars||0g|
|* Typical values per 100g|
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