Our applications
Equipment adapted to your products
CHALON MEGARD designs equipment adapted to your products, with solutions dedicated to uncooked pressed cheeses, cooked pressed cheeses, and blue-veined cheeses. Each installation is designed to respect your recipes, your manufacturing constraints, and your production goals, while guaranteeing reliability, hygiene, and consistency every day.
Uncooked pressed cheeses
Uncooked pressed cheeses
The manufacturing of your uncooked pressed cheeses with adapted equipment. This category notably includes cheeses such as Tomme, Reblochon, Saint-Nectaire, Cantal, and Raclette.
Blue-veined cheeses
Blue-veined cheeses
For your blue-veined cheeses, we offer dedicated equipment that ensures consistent, well-controlled production. This category notably includes Roquefort, Bleu d’Auvergne, Fourme d’Ambert, Bleu des Causses, Bleu de Gex, Fourme de Montbrison, and Stilton.
Blue-veined cheeses
Cooked pressed cheeses
Cooked pressed cheeses
The manufacturing of your cooked pressed cheeses with equipment adapted to this type of cheese. This category notably includes cheeses such as Comté, Gruyère (cooked), Beaufort, Emmental (cooked), Parmesan, Grana Padano, and Pecorino.
