Our applications
Equipment adapted to your products
CHALON MEGARD designs equipments adapted to your products, with solutions dedicated to semi-hard cheeses, hard cheeses, and blue cheeses. Each installation is designed to respect your recipes, your manufacturing constraints, and your production goals, while guaranteeing reliability, hygiene, and consistency every day.
Semi-Hard cheeses
Semi-hard cheeses
The manufacturing of your semi-hard cheeses with adapted equipment. This category notably includes cheeses such as Tomme, Reblochon, Saint-Nectaire, Cantal, and Raclette.
Blue-veined cheeses
Blue cheeses
For your blue 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
Hard cheeses
The manufacturing of your hard 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.
