Home From milk to cheese

The entire cheese line production of Scherjon, visualized in an infographic. Step by step is shown what the process entails and the equipment used.

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 develops 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 cause the proteins to solidify and create a solid substance (the curd) and leave moisture (the whey). Scherjon develops equipment for this process: 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 shape). Scherjon develops the equipment for this part of the process as well: 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 into a cheese mould to be 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 manufacture 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

The next step is to brine the cheese in a bath. This part of the process adds flavour to the cheese and improves the shape and texture. This extends the cheese.  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.

Cheese production using the equipment by 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 equipment to work with. We work with the latest technologies and fully developed equipment. All the equipment mentioned above can be found here. If you have any questions regarding our cheese making equipment, please contact us.

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Our customers are small and medium sized companies who process between 2,000 and 100,000 liters of milk a day.


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


We design and manufacture high quality dairy equipment to ensure streamlined operations and deliver a fast return on investment.


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