Quesos Rey Silo
Rey Silo Máximo de Magaya
Cow's Milk Cheeses
Rey Silo Máximo de Magaya is an artisanal cheese from Asturias produced by Quesos Rey Silo, representing a variation of their Máximo cheese refined with the addition of “magaya” the pressed apple pulp left over from cider production. It is made from raw whole cow’s milk, and after the initial maturation, the cheese is coated with magaya, initiating a secondary fermentation process.
This interaction rehydrates the rind and influences the internal development of the cheese, creating a distinctive aromatic profile linked to cider. The texture remains dense and creamy, with a compact white interior, while the rind retains visible traces of apple pulp. On the palate, it combines lactic and buttery notes with clear cider-related characteristics, including fruity, slightly fermented nuances and a subtle alcoholic impression in the finish.
The flavor is complex but balanced, integrating dairy richness with fresh acidity from the apple component.
Producer
Quesos Rey Silo is an artisanal dairy based in Pravia, Asturias, known for its contemporary approach to traditional cheesemaking, combining scientific knowledge with regional heritage. The work is led by cheesemaker Ernesto Madera, whose philosophy integrates biochemistry, local agriculture, and sustainable practices, and the brand is associated with the Slow Food movement.
Production relies on high-quality cow’s milk sourced from nearby pastures, which contributes to the clarity and expression of flavor. Quesos Rey Silo has gained recognition in both gastronomy and international competitions, including awards at the World Cheese Awards, and its cheeses are used in high-level culinary contexts.
The brand is often seen as part of a modern wave in Spanish cheesemaking, where traditional methods are refined through precise process control and a clear product vision. It represents a combination of terroir-driven identity, technical expertise, and a contemporary interpretation of regional cheese styles.