{"id":40548,"date":"2016-09-23T12:04:45","date_gmt":"2016-09-23T10:04:45","guid":{"rendered":"https:\/\/luxury.acorn.studio\/rey-silo-la-queseria-asturiana-del-chef-jose-andres-2\/"},"modified":"2016-09-23T12:04:45","modified_gmt":"2016-09-23T10:04:45","slug":"rey-silo-la-queseria-asturiana-del-chef-jose-andres-2","status":"publish","type":"post","link":"https:\/\/luxuryspain.es\/en\/rey-silo-la-queseria-asturiana-del-chef-jose-andres-2\/","title":{"rendered":"Rey Silo, la queser\u00eda asturiana del chef Jos\u00e9 Andr\u00e9s"},"content":{"rendered":"<p style=\"color: #464545;\">La historia de la queser\u00eda\u00a0<strong><a style=\"font-style: inherit; color: #008ea5;\" href=\"http:\/\/www.reysilo.es\/\" target=\"_blank\" rel=\"noopener\">Rey Silo<\/a><\/strong>, ubicada en Pravia (Asturias), a orillas del r\u00edo Nal\u00f3n, se parece a la de un <strong>cuento en el que se entremezclan sue\u00f1os<\/strong>, vicisitudes, sacrificios, burocracia, anhelos&#8230;, hasta la llegada de ese pr\u00edncipe azul que inyecta ilusi\u00f3n de nuevo a un proyecto con ganas de crecer.<\/p>\n<div id=\"cds_gpt-INTEXT\" style=\"color: #000000;\" data-google-query-id=\"CKjGw-q0pc8CFQQi0wodByMPng\">\n<div id=\"google_ads_iframe_\/7811748\/cincodias_web\/cincosentidos\/intext_0__container__\" style=\"font-style: inherit;\">\n<div id=\"Dgoogle_ads_iframe_\/7811748\/cincodias_web\/cincosentidos\/intext_0\" class=\" intext\" style=\"font-style: inherit;\">La idea empieza a cuajar cuando el bi\u00f3logo <strong>Ernesto Madero<\/strong>, nacido en Ir\u00fan y formado en el afinado de quesos en Francia, decide afincarse en<strong> Asturias<\/strong>. En mente tiene montar una <strong>queser\u00eda artesana en el Principado<\/strong>. En su camino se cruza el emprendedor <strong>Pascual Caba\u00f1o<\/strong>, criado entre leche y quesos en la localidad de Grado, que empieza a darle forma al negocio en 2005. Juntos comienzan la aventura del Rey Silo, que consiste en recuperar de manera artesanal, con leche entera y cruda de vaca servida por la\u00a0<a style=\"font-style: inherit; color: #008ea5;\" href=\"http:\/\/www.centrallecheraasturiana.es\/\" target=\"_blank\" rel=\"noopener\">Central Lechera<\/a>, la tradici\u00f3n quesera de la regi\u00f3n.<\/div>\n<\/div>\n<\/div>\n<div id=\"sumario_1|foto\" class=\"derecha\" style=\"color: #000000;\">\n<div class=\"fotografia\" style=\"font-style: inherit;\">\n<div class=\"mod_img\" style=\"font-style: inherit;\"><\/div>\n<div id=\"img_pag_noticia\" class=\"mod_img\" style=\"font-style: inherit;\">El chef <strong>Jos\u00e9 Andr\u00e9s<\/strong>, en la queser\u00eda <strong>Rey Silo<\/strong>.<\/div>\n<\/div>\n<\/div>\n<p style=\"color: #464545;\">La queser\u00eda, de apenas 400 metros cuadrados, cuenta con\u00a0<strong style=\"font-style: inherit;\">modernas instalaciones<\/strong>\u00a0y una tecnolog\u00eda que combina con una elaboraci\u00f3n totalmente manual y artesana, en la que interviene el maestro quesero. Para empezar, Rey Silo recuper\u00f3, con una forma de tronco c\u00f3nico, el\u00a0<strong style=\"font-style: inherit;\">sabor antiguo del queso Afuega\u2019l Pitu<\/strong>(ahoga la garganta), de coagulaci\u00f3n l\u00e1ctica afinado con levaduras naturales. Las fermentaciones son largas, y en esa combinaci\u00f3n de calor y humedad se forman complejos mohos, como el Geotrichum candidum y Penicillium camemberti, que le dan un peculiar aroma y sabor al queso.<\/p>\n<p style=\"color: #464545;\"><strong style=\"font-style: inherit;\">El \u00e9xito del queso Rey Silo<\/strong>, que comenz\u00f3 a comercializarse en 2007, se debe al respaldo que recibi\u00f3 de los grandes cocineros asturianos, como Pedro y Marcos Mor\u00e1n, de\u00a0<a style=\"font-style: inherit; color: #008ea5;\" href=\"http:\/\/www.restaurantecasagerardo.es\/\" target=\"_blank\" rel=\"noopener\">Casa Gerardo<\/a>, en Prendes, y Miguel Loya, del\u00a0<a style=\"font-style: inherit; color: #008ea5;\" href=\"http:\/\/www.realbalneario.com\/es\/\" target=\"_blank\" rel=\"noopener\">Real Balneario de Salinas<\/a>\u00a0(fallecido en 2014), que lo introdujeron en sus recetas de alta gastronom\u00eda. Incluso sirvi\u00f3 de base para que el chef Bruno Lomb\u00e1n, del restaurante\u00a0<a style=\"font-style: inherit; color: #008ea5;\" href=\"http:\/\/www.restaurantequincenudos.com\/\" target=\"_blank\" rel=\"noopener\">Quince Nudos<\/a>\u00a0(Ribadesella), elaborara el tradicional cachopo asturiano. \u201cPero no siempre fue as\u00ed, cuando salimos al mercado no vendimos ni un queso, el Afuega\u2019l Pitu no ten\u00eda buena imagen. Poco a poco hemos ido d\u00e1ndole el lugar que se merece\u201d, recuerda Caba\u00f1o,<\/p>\n<p style=\"color: #464545;\">En la queser\u00eda\u00a0<strong style=\"font-style: inherit;\">elaboran cuatro variedades<\/strong>: la cl\u00e1sica de color blanco, la anaranjada, fruto de a\u00f1adirle piment\u00f3n, la denominada Besos, unos peque\u00f1os quesos cremosos, y Massimo, el m\u00e1s grande, de un kilo de peso y m\u00e1s de cuatro meses de curaci\u00f3n. Con todos los reconocimientos conseguidos, elaborando 30.240 quesos al a\u00f1o y exportando a Europa y a Estados Unidos, a Madero y Caba\u00f1o les quedaba otro sue\u00f1o por cumplir: la elaboraci\u00f3n de un queso azul.<\/p>\n<p style=\"color: #464545;\"><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2016\/09\/Chef-Jos\u00e9-\u00c1ndres.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-11419\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2016\/09\/Chef-Jos\u00e9-\u00c1ndres.jpg\" alt=\"chef-jose-andres\" width=\"836\" height=\"1100\" \/><\/a><\/p>\n<p style=\"color: #464545;\">Para ello necesitaban la ayuda econ\u00f3mica de un nuevo socio. Ysucedi\u00f3 el milagro. \u201cInvitamos al chef<strong>\u00a0<\/strong><a style=\"font-style: inherit; color: #008ea5;\" href=\"http:\/\/www.joseandres.com\/\" target=\"_blank\" rel=\"noopener\"><strong>Jos\u00e9 Andr\u00e9<\/strong>s<\/a>\u00a0a ver la queser\u00eda y se enamor\u00f3 de lo que hac\u00edamos\u201d. El deseo del cocinero asturiano, afincado en<strong> Estados Unidos<\/strong> y propietario de varios restaurantes, era elaborar su propio queso azul con aromas a aguardiente de sidra. Y decidi\u00f3 confiar el proyecto a Rey Silo y entrar en el accionariado de la queser\u00eda, junto a Jon Riberas, propietario de\u00a0<strong><a style=\"font-style: inherit; color: #008ea5;\" href=\"http:\/\/www.gestamp.com\/Home.aspx?lang=es-ES\">Gestamp<\/a><\/strong>, uno de los l\u00edderes mundiales en la fabricaci\u00f3n y comercializaci\u00f3n de componentes del autom\u00f3vil. \u201cVamos a elaborar un queso azul de gran formato para que afine mejor, al que se contaminar\u00e1 con el aguardiente de sidra\u201d.<\/p>\n<p style=\"color: #464545;\"><strong>Jos\u00e9 Andr\u00e9s<\/strong> recibir\u00e1 el pr\u00f3ximo 22 de septiembre la Medalla Nacional de las Humanidades de Estados Unidos, que le entregar\u00e1 el presidente\u00a0<strong style=\"font-style: inherit;\">Barack Obama<\/strong>\u00a0en una ceremonia en la Casa Blanca.<\/p>\n<p style=\"color: #464545;\">Fuente: Diario Cinco D\u00edas<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La historia de la queser\u00eda\u00a0Rey Silo, ubicada en Pravia (Asturias), a orillas del r\u00edo Nal\u00f3n, se parece a la de un cuento en el que se entremezclan sue\u00f1os, vicisitudes, sacrificios, [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":38537,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[60],"tags":[1418,2541,1423,1454,2542,1449],"featured_categories":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - 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