When we think of cheese dairies, traditional maturing wheels and fragrant cheese cellars come to mind. But behind these romantic images lies a highly complex production process that must meet the strictest hygiene standards. At the Wirth Group, we have made it our mission to prepare cheese dairies for the challenges of the future with innovative, holistic hygiene concepts. Whether cold room construction for controlled ripening conditions, hygienic doors and insulated doors for optimum room separation or resistant GRP surfaces– we combine many years of industry expertise with state-of-the-art technologies.
Challenges in the cheese industry
- Strict hygiene regulations: Cheese is a natural product and even the slightest contamination can affect its quality. This is why surfaces that are easy to clean and reduce germs are particularly important.
- Temperature and humidity management: Different types of cheese require special maturing conditions. From high humidity levels for soft cheeses to constant temperatures for hard cheeses – each variant requires tailor-made solutions in cold room construction.
- Product safety and traceability: Modern sensor and data systems make it possible to monitor hygiene and temperature parameters seamlessly in order to avoid recalls or quality problems.
Holistic solutions from the Wirth Group
The Wirth Group brings together several expert teams and companies to cover all requirements in the field of civil engineering in the food industry. We do not view cheese dairies as individual projects, but as part of an overall process:
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Planning & construction: It all starts with the structural concepts – from façade construction and roof panels to efficient layouts for production and maturing rooms. The conceptual planning is carried out in close cooperation with Schwan Projekt GmbH, a specialized engineering firm that develops tailor-made solutions for complex production requirements.
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Hygiene zones: We attach great importance to clever room separation. Hygienic doors and insulated doors can clearly separate areas and control the flow of staff and goods. When it comes to structural implementation, we rely on the expertise of FoodTec Buildings, which ensures hygienic designs, robust materials and efficient implementation.
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GRP as a key material: Glass fiber reinforced plastic (GRP) has proven to be extremely useful, as its slightly textured surface allows liquids to drain off better, resulting in less dirt accumulation. In cheese ripening rooms, this can contribute significantly to extending cleaning intervals. Together with our partners, we ensure that the choice of material, structural integration and cleaning logic are ideally coordinated.
Optimum cleaning: From manual to automated
Cleaning in cheese dairies is traditionally labor-intensive. However, modern solutions rely on a combination of wall bonding, repellent surfaces and intelligent CIP (cleaning in place) systems. This allows walls and floors cleaned under high pressure to dry quickly without pools of water forming in which bacteria can multiply. Sensor technology for real-time monitoring of the germ load is becoming increasingly common and allows immediate intervention as soon as values exceed the limit ranges.
Energy efficiency as a hygiene factor
In addition to food safety, energy efficiency also plays a major role. A constant cold chain for cheese is energy-intensive, but enormous savings can be made with high-quality insulating panels in façade construction and well-adapted roof panels. Cheese dairies also benefit here because there is less condensation on surfaces and therefore fewer pockets of moisture where germs could thrive.
Future prospects: smart sensor technology and digital process control
More and more cheese dairies are investing in smart sensor technology. This continuously monitors the temperature, humidity and CO₂ content in the ripening rooms, for example. Digitally networked systems immediately report deviations to the staff or intervene in the climate control system to correct them themselves. The Wirth Group integrates such technologies directly into its planning and construction processes so that no additional conversion phase is necessary.
Practical example: Improved cheese quality through CSF and CIP
In one of our projects, a cheese dairy was able to noticeably improve its product quality by converting the walls to GRP base material. Previously, lengthy, daily cleaning intervals were necessary. Thanks to the structured, repellent surface, cleaning water and chemicals run off more quickly, meaning germs are less likely to stick. Thanks to CIP systems and sensory monitoring, the germ load has been sustainably reduced.
Why the Wirth Group is your ideal partner
Innovative hygiene concepts for cheese dairies require a holistic approach – from structural measures such as cold room construction and façade construction to the use of modern surface materials (e.g. GRP) and cleaning or sensor systems. The Wirth Group is the right partner to combine these requirements and make cheese dairies fit for the future. Because only those who invest in comprehensive solutions can ensure the highest product quality and consumer protection in the long term.
