Cheese elaboration
![milking process](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-1.jpg)
We get our raw material from an automated milking process in order to care for and maintain the hygiene of milk and of our sheep.
![milk is cooled down](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-5.jpg)
Immediately, milk is cooled down to 4ªC to preserve their properties.
![add the rennet](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-9.jpg)
Then, the milk is poured in curd vats where its temperature is raised to about 30 ° C. We also add the rennet, which is the substance that allows the solidification of the milk to convert it on cheese.
![The rennet is detached from the curd](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-2.jpg)
The rennet is detached from the curd.
![molds are filled by hand](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-6.jpg)
Once the milk has solidified, the molds are filled by hand.
![We still use the traditional drapery to fill the molds.](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-10.jpg)
We still use the traditional drapery to fill the molds. SEE VIDEO
![placed on a machine that presses them](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-3.jpg)
Then, molds are placed on a machine that presses them to ensure they have the characteristic shape of the cheese, it also evacuates serum , air and promote bonding of the grains in the curd.
![identify cheeses](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-7.jpg)
The caseine is placed in each mold to identify cheeses. SEE VIDEO
![combination of salt brine and water](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-11.jpg)
The next phase of the process is the salty of the cheese, in order to regulate microbial process, contribute to draining , enhance flavor and form an outer shell that will protect the product . In Las Terceras the salty is made by immersion in a combination of salt brine and water.
![Cheeses get drained](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-4.jpg)
Cheeses get drained when they are pulled out from brine.
![maturing process](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-8.jpg)
The last phase is the maturing process and how long it takes depends on the type of cheese being undertaken.
![processes are about 3-4 months for our semicured](https://www.lasterceras.com/assets/img/finca/elaboracion/min/elaboracion-12.jpg)
In Las Terceras the processes are about 3-4 months for our semicured cheese and between 6 and 8 for the cured cheeses.