This exceptional cheese is from the verdant mountains of Asturias. Dense and rich, this raw cow's milk cheese has a crumbly center ringed with a softer exterior with a creamy texture. This "rojo" version is seasoned with piquant paprika that adds a mild zing to the buttery flavor of the cheese. Each cone-shaped cheese is presented in an attractive box.

Celebrity Chef José Andrés says of Rey Silo - “One of the best cheeses ever...I really love it.”

NOTE - MOLDY SURFACE: This artisan cheese is coated in harmless surface mold. This is “penicillium camembertis” and is key to its flavor.

Rey Silo cheeses are made by hand and surface-ripened in underground cellars near the Nalón river, with the ideal temperature and humidity for the aging process. The raw cow's milk comes from local dairy farms and is never pasteurized, so you can really taste the grassy and floral notes that come from grazing in the verdant Asturian mountains. Made in the ancient tradition of Afuega’l Pitu cheeses, this is one of Spain’s most artisan cheeses.

Rey Silo cheese has a complex aroma and mild spiciness. The cheese is aged using the surface ripening process where the cheese cures from the rind inward. The result is that the center of the cheese is crumbly while the edges are creamy, a deliciously unique cheese experience. Bring the cheese to room temperature before serving to bring out its fullest flavors.

Rey Silo is named after the King of Asturias who reigned in the 8th century, when it is thought that this cheese was first produced. Cheesemaker Ernesto Madera López follows the most traditional of methods to produce this fine cheese.