Home From milk to cheese

Here you can find the entire cheese line production of Scherjon, visualized in an infographic. Step by step is shown what the proces consists of and with the thereby used equipment.

Step 1: Fresh milk is collected at the processing plant

Most cheeses are made from fresh milk. Therefore the first step is to collect the fresh milk at the processing plant.

Step 2: Pasteurizer

The second step is to heat the milk, also called pasteurization. Scherjon makes devices for pasteurizing milk, the pasteurizer.  Read more

Step 3:  Cheese vat

After filling the cheese vat, culture and rennet are added. The starter culture and the rennet causes the proteins to solidify and creates a solid substance (the curd) and leaves moisture (the whey). Scherjon makes equipment for this: cheese vats. Read more

Step 4: Pre press vat or vertical filling

The whey/curd is pumped to the pre press vat, from which various sizes of cheese can be cut. These blocks then go into the round cheese moulds (or another form). Scherjon makes the equipment for this part of the process aswell: the pre press vats and vertical filling. Read more

Step 5: Cheese pressing

The fifth step consists of compressing the curd. After various sizes of curd-blocks are cut in step 4, the curd particles go in a cheese mould and are compressed. This way the moisture comes out of the curd and most of the whey is drained; Granular curd remains. This is where the round shape of the cheese comes from. At Scherjon we have already been able to make and deliver many devices for this process at cheese farms and larger processing plants. We therefore have a lot of experience in cheese presses and cheese mould handling equipment.  Read more

Step 6: Brine Bath

Step six, the cheese is brined in a bath. This part of the process adds flavour to the cheese and improves the shape and texture. This makes the cheese shelf life longer aswell. More about cheese brining.

Step 7: Mature

Finally, time will mature the cheese. This is done in a warehouse, where the temperature and humidity are important. We do not supply equipment for this, but we work closely with specialist companies in this field. The cheese matures from four weeks to more than a year and the duration determines, among other things, the taste of the cheese. The longer the cheese ages, the spicier the taste will become.

Go through all cheese production steps with the equipment of Scherjon

These are all steps for cheese production. Every cheese factory gives it its own twist, creating unique cheeses. We at Scherjon offer you the best material to work with. We work with the latest technologies and fully developed devices. All the equipment mentioned above, you can find in the “Dairy Equipment” menu. If you have any questions regarding to the cheese making equipment, please contact us.

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SEMI-HARD CHEESE MAKING TECHNOLOGY 2000 – 100.000 LITERS

Our customers are small and medium size companies whom process between 2.000 and 100.000 liters of milk a day.

CUSTOM MADE, SMART SOLUTIONS, MADE IN HOLLAND

With the newest innovations, we maintain our leading position in both the local Dutch market and the international market.

WORLD WIDE, HIGH STANDARD DAIRY EQUIPMENT

We develop, engineer, produce and deliver high quality dairy equipment to ensure not only smooth operations, but also a quick return on investment.

SUPPORT: FULL SERVICE ENGINEERING

Through our long experience in milk processing equipment Scherjon is asked to advise and give support to existing plants and new plants in development.