The proximity of the Nalón River, on its way to the Cantabrican Sea in the Atlantic, provides the underground cellars of Quesería Artesanal de Pravia with an ideal temperature and perfect humidity necessary for the aging and finishing of our cheeses.

Due to these extraordinary conditions our master cheesemaker, Ernesto Madera, is able to achieve a finished Rey Silo cheese that brings out the aromas and flavours reminiscent of the Asturian meadows present in raw cow’s milk.