Our Dairy

Castellano | English

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.

>> Recogida de leche

 

>> Corte de la Cuajada

 

>> Prensado de la Cuajada

 

>> Moldeado del queso

 

>> Presado del queso

 

>> Sacado de la Prensa

 

>> Maduración del queso

 

>> Queso de cabra

 

>> La Quesería

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.