The Rey Silo variety of cheese is one of the most used in Asturias, where it has been made since the age of time in small cottages spread throughout the valleys and mountains in the central area of the region, making the most of the excess milk produced by these small livestock farms.

Rey Silo cheese has minimum dry weight content of 30%, of which 45% is fat and 35% is protein.

Rey Silo has a flattened cone shape and weighs between 240 and 280 grams. Its natural rind, produced by the geotrichum culture, varies in consistency depending on the length of the ageing process.

Rey Silo is the only cheese of this type that is made with whole, raw cow’s cheese, as was done so originally, from which the soft lactic curd is obtained, and to which a selection of peppers is added.