I hope you will learn to make good cheese - It is something I take great pride in and Mejeriet have all the right equipment and years of practical experience

A few important questions

Are you rookie or an experienced Dairy man –This is important for Mejeriet to know because of the Technology transfer

How much of your milk you want to convert to cheese? – Fresh cheese? – Hard cheese? – If hard cheese some storage facility should be available.

Cheese can be made in so many ways so only the main type of equipment will be mentioned here — Any special request, please feel free to ask

08.01 — Cheese vat — Round — Triple walled SS — Heating / Cooling — Stirring system — Content up to 1.000 ltr.

08.02–  Cheese vat — Oblong — Triple walled SS — Heating / Cooling — Stirring system — Content up to 10.000 ltr.

08.03 — Cheese Tank — Triple walled SS — Heating / Cooling — Stirring system – – Content up to 20.000 ltr.

08.04 — Curd handling — Pre-Pressing — Final pressing or Milling. 

08.05 — Brine system — Storage rack & System — Packaging system

08.06 — Processed Cheese — Cooking — Mixing — Packaging

08.07 – Utilities for — Cleaning — Quality control — Packaging, etc.

Fresh consumable cheese dont need a brine and storage system