Decided to visit the Queseria Cultivo in Calle Conde Duque. Rubén Valbuena who has helped develop cheeses at Bucarito in Cádiz is CEO of both Granja Cantagrullas and Quesería Cultivo.
I bought a Rey Silo Rojo from Asturias It got a bit bashed in my bag on the train journey to Cádiz
Rey Silo is a firm, surface-ripened cheese aged for at least two months in an underground cellar in Pravia, Asturias. It is produced using raw, cow’s milk from a farm in Cogollo. The natural geotrichum rind is called “toad’s skin” by the locals.
Each cheese is formed into a flattened cone and has an intense flavor of wildflowers and fresh milk, with hints of hazelnut and butter. The Rey Silo Rojo is made using pimentón; this version is typical of the mining region around the Aramo mountains in Central Asturias, where the spice is thought to “energize” workers.
This is a traditional cheese named for a first century king and made by cheesemaker Ernesto Madera.
