We help cheese makers choose and source equipment for every step of Gouda production, for farmhouse cheese rooms as well as industrial dairies.
Equipment categories
Milk treatment
- Batch pasteuriser
- Flowpasteurisers
- Thermisers
- Separators and standardisation
Cheese making
- Open round cheese vats
- Open double OO cheeese vats
- Curd drainage and pre-press systems
- Process control
Forming
- Cheese moulds and lids
- Pneumatic presses
- Manual presses
- Horizontal presses
- Mould washers
Brining
- Brine baths
- Deep-bed and rack brining systems
- Brine treatment
Ripening
- Ripening shelves
From farm scale to industrial scale
| Scale | Milk per day | Typical set-up |
|---|---|---|
| Farmhouse | up to about 1,320 Gallons (5,000 litres) | open vat, pre-press, cheesepress, brine bath |
| Medium-sized dairy | about 1,320-13,200 Gallons 5,000–50,000 litres | closed vats, drainage table, tunnel press, deep brining rack |
| Industrial | more than 13,200 Gallons 50,000 litres | fully automated lines, robotised ripening and packaging |
What we need to know for a quote
- How much milk you want to process per day, now and in the future
- Which cheese types and formats you want to make
- Whether you need a complete line or specific machines
- Your location and the available space and utilities
- Your planned timeline
Ready to discuss your project?
Send us your requirements and we will get back to you with a proposal.
