Rey Silo Massimo
A creamy textured cow milk cheese with an intense lactic flavour of fresh butter.
- FlavourLactic and nutty
- Type of MilkCow
- Vegetarian RennetNo
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched
- StorageKeep refrigerated
- Instructions for useServe at room temperature
- IngredientsRaw whole cow milk, animal rennet, salt
- Typical Valuesper 100g
- Energy kJ468
- Energy kcal112
- Of which saturates9.26
- Of which sugars0
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email firstname.lastname@example.org.
Made by master cheesemaker Ernesto Madera López in Cabo Vidio, Asturias. The raw milk for Massimo Rey Silo comes from the Las Teras livestock near Cabo Vidio, in the west coast of Asturias. Interestingly, the name Massimo actually refers to an Italian cheesemaker who worked with Eernesto and has nothing to do with the size of the cheese.
The milk is allowed a natural, slow acidification after which minimal animal rennet is added. After 24 hours the curd is moulded by hand and left to drain. After three day the cheese is salted by hand. It dries for 10-15 days and is then aged in ernesto’s subterranean cellar for 3 months.
A good breakfast cheese with a Caerphilly like texture, tangy, lactic, sweet and complex flavours. When dry makes a very interesting cheese to grate and completely changes pasta dishes. Pairs well with honey and dry cider.
This cheese is not currently available for sale online. Please visit our stores in London, Bath & Stratford Upon Avon for a wide selection of cheese.