Our expertise at the service of our customers

Did you know that CHALON MEGARD has designed a molding system called GSV – Groupe de soutirage sous-vide (Vacuum Molding System)?
This system enables molds to be filled quickly and efficiently in 4 to 5 minutes, without the use of a curd pump. The curd-whey mixture is transferred solely by vacuum. Emptying the cheese Vat at the molding unit ensures even distribution of the curd/ whey mixture, resulting in a regular cheese. The GSV (Vacuum Molding System) preserves the integrity of the curd grains, through the ultra-fast filling.
  • PPC/PNCC molding (Comté, Emmental, Gruyère, Raclette, Grana, Swiss Cheese…)
  • CIP cleaning
  • Standard deviation 0.8 to 1.2% with respect to the curd
The GSV (Vacuum Molding System) is suitable for your pressed cooked cheese and pressed uncooked cheese projects, whether you’re a dairy or an agri-food industrialist. Many types of cheese are already produced with this system, including Comté, Emmental, Gruyère, Raclette, Grana, Swiss Cheese…
Would you like to find out more? Our technical sales staff will be happy to answer any questions you may have.
Discover the CHALON MEGARD SEMI-CYLINDRICAL VAT!
The CHALON MEGARD semi-cylindrical has been specially designed for the production of blue-veined and soft cheeses, as well as certain specialties.
This fully-automated vat offers you numerous advantages:
  • Excellent cheese yields thanks to a single passage for the slicing tools
  • Special anti-sticking internal wall surface finish
  • Optimum curdling of the grain through precise control of stirring speed
  • Tilting bowl for total emptying
 Numerous options are also available, including de-sludging and CIP washing.
This system is used to produce a wide range of cheeses, including Roquefort, Bleu d’Auvergne, Bleu de Gex, Fourme d’Ambert, Fourme de Montbrison, Gorgonzola and Stilton.
Our technical sales staff are at your disposal to answer any questions you may have. Please do not hesitate to contact them.

The key steps

Research and development

Our R&D team is constantly working on continuous process improvement. CHALON MEGARD has developed the vacuum molding system, which has become a reference in the trade. Innovation is in the DNA of CHALON MEGARD.

Global sales network

The sales team is made up of people who are highly qualified in industrial cheese manufacturing processes. Adapting to your qualitative and quantitative requirements is a priority guaranteeing your satisfaction. We use decades of experience to define your needs and accompany you throughout your projects.

Specialized technicians

Our fabrication shop, adapted and equipped in particular for large-scale projects, allows complete control of production thanks to know-how carefully maintained and shared between experienced people and new entrants. Sharing and training maintain production excellence.

Process definition by design office

Our design office, composed of project teams, is in constant contact with the sales teams and the workshop, thus ensuring developments based as much on observation and improvement as on process and process expertise.

Installation by technicians

Our assembly and installation service travels all over the world to assemble your production line or your machines. Our method requirement allows us to ensure the assembly of your equipment in the best conditions, in accordance with what has been designed, assembled and validated in the factory.

Responsive customer service

Our customer service is available to guarantee a reactive response to all your requests: hotline to respond to emergencies, maintenance service to assist you or schedule an intervention as quickly as necessary, ordering spare parts and finally audit your equipment and training your employees on demand.