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The cheese that came up from pulp

Queseria Artesanal de Pravia launches the first cheese made with cider apple pulp.

LA SIDRA.- Queseria Artesanal de Pravia, also known as Rey Silo, has joined El Gobernador Cidermill to create a new cheese concept: Massimo from Rey Silo, ripened with apple pulp.

To do this, they use a raw milk cheese which, after maturing for five months, is placed into a barrel full of apple pulp from the varieties Xuanina and Regona and sealed so that the scents do not get volatilized.

The pulp comes from the apples picked by El Gobernador cidermill from Oles, Villaviciosa which, once frozen after coming out from the press, is defrosted to be used with the cheese. The fruit moisture alters the cheese texture and creaminess, providing it with acidic scents and fruit flavours.

The first pieces, which will be sold in Asturias in some weeks’ time, has already be sent to the USA, on request by the cook from Mieres Jose Andres.

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Born in Xixón, Asturies, in 1973, I studied English Philology at the Universities of Oviedo and Bradford (UK). I've worked as an English teacher, guide, interpreter and translator. I'm very keen on cider and good cuisine. Follow me on the website

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