Cheesemaking vat for Blue cheese

Cheesemaking vat for Blue cheese

This vat is designed for the manufacture of blue cheeses such as Roquefort, Fourme d'Ambert and even Bleu d' Auvergne.

Having a semi-cylindrical shape and a volume ranging from 600 to 1500 L, the double wall of the vat facilitates the heating and maintenance of the milk at a consistent temperature.

The reciprocating motion of the agitator stirs the curd and whey mixture. The capping of the curd grain (i.e. the formation of a skin around each grain) is assisted by the speed controller.

Draining is through the use of a valve located on the side of the vat.

Download the technical sheet
Technical sheet

The double-wall of the vat and the closed-loop heating system facilitate reheating of the milk. Once the milk is curdled, the cutting is carried out manually with the curd cutter.

The variable speed 1.5kW stirrer helps in the shaping of the grains which is necessary for the development of the Blue after moulding.

The 80 mm diameter butterfly drain-valve is located on the side of the vat permitting draining onto the draining mat.

This vat can be fitted with a walkway that provides easy access to the inside and makes the process more ergonomic.

Please refer to the technical data sheet or contact us to find out more

Tableau   ID27   cuve bleu
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certification AEO
Certificat AEO n° FR00164094
certification exportateur agree
Approved exporter n° FR 003540/0234
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