The mystery of Massimo Rey Silo is the environment where cheese is produced. Raw, fresh milk is imported from Oviñana in Asturias. Also a cellar in which Massimo de Rey matures has excellent conditions. Thanks to the Nalón River, which is close to cellars, cheese is matured in ideal humidity and temperature. This makes the smell of milk beautifully spread into the whole cheese.
Cheese has a floral flavor thanks to the pastures in Asturias. You can also feel the flavor of butter and hazelnuts in the cheese. Massimo Rey Silo is an intense, cream cheese that is also dry due to curd-like consistency.
We recommend serving a glass of wine from the same region.