 |
 |
|
|
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
||||||||||||||||
Our LA SETERA dairy or “Quesería” is also very small scale and artisan, producing some 5000 goat cheeses throughout the year, abiding strict health regulations. |
||||||||||||||||
 |
 |
|||||||||||||||
 |
||||||||||||||||
| We receive
the milk from the local herds on a daily bases. It is filtered and immediately
cooled to 4ºC until the moment of cheese-making. The milk is then
pumped to the cheese vat in the cheese making area, which has a capacity
of 335 L. The milk is pasteurized using the lower temperature over a
longer time method to minimize negative effects on the milk´s
properties. Animal rennet is added to curd the milk and the curd is
worked manually to obtain the cheese.
The cheeses are salted in refrigerated brine and aired
in a drying room till the rind is formed. They are then transferred
to a natural maturation chamber which has a high humidity and where
the mould forming on the rind helps to mature the cheese. After a month
or two, the cheeses are brushed clean and labeled for their immediate
marketing. |
 |
|||||||||||||||
 |
||||||||||||||||
 |
||||||||||||||||
| The LA SETERA
dairy has a little shop where we sell our wine and cheese. These stand
out due to the excellent quality of our raw materials, the environmental
respect in their production and the simple and natural processes used
in making them. A product will always be healthier the fewer processes
it undergoes in its making. |
||||||||||||||||