Rental of modular cold storage cells offers flexibility for artisan production companies

The perfect temperature, crucial for cheese making
The cheeses from cheese maker Ferme du Vert are produced using artisan methods in a controlled process. The cheeses are cooled in a series of stages in special rooms known as ‘cellars’. The restricted capacity of these cellars is however threatening to slow down the further growth of production. In advance of a planned renovation, the brothers Bernard called upon Coolworld to install a temporary cold storage cell with a capacity of 30 m³.

Cheese making at Ferme du Vert farm in France.

Needs & Challenge 
Absorbing peaks in cheese production with additional temporary cold storage.

Modular cold storage cell type KC05.

Rapid and simple addition of extra refrigeration capacity, on site.

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