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.