#CheeseLover
The world of cheese is incredibly diverse, with over 1800 known types distinguished by milk type, production method, geographical origin, and added ingredients. This rich diversity offers a taste spectrum ranging from fresh, light cheeses to aged, intense ones.
Differences in Cheese Production
Cheese can be categorized based on the type of milk used, such as cow, goat, sheep, among others. Some of the most famous include Parmigiano Reggiano from Italy and Roquefort from France. Additionally, production methods vary significantly: some cheeses are fresh and soft, others are aged and hard.
For example, fresh cheeses do not undergo aging but require a crucial ripening phase to develop their distinct aroma and taste. In response to these specific needs, we have developed ripening chambers that ensure precise control of thermo-hygrometry, gas formation, and even air distribution, preventing excessive surface drying.
In contrast, aged cheeses require a longer maturation period, ranging from weeks to years, deeply influencing the flavor, texture, and aroma. For these, we design aging chambers that maintain accurate temperature and humidity control, essential for the development of each cheese’s unique characteristics.
Energy Efficiency in Cheese Production
In cheese production, energy efficiency is crucial. Our facilities are designed to maximize output with minimal energy impact. We use technologies such as heat recovery, enthalpy operation, economizers, and high-efficiency motors, which together reduce operational costs and optimize energy use.
Every solution we implement aims to support producers in creating superior quality cheeses while ensuring optimal use of resources and environmental respect.
