Clivet systems for the right temperature and humidity inside the hard cheese maturing and storage facility Magazzini Generali Fiduciari in Mantua, with a capacity of over 230,000 wheels.
The challenge
Cheese maturing began historically as a need to preserve a precious but perishable foodstuff. Heat and cold, wet and dry alternate during cheese maturing, allowing the positive action of enzymes and microorganisms that contribute to defining the characteristics of cheese as we taste it at the table.
The temperature and humidity conditions inside the premises are essential to activate the different processes and guarantee the quality of the finished product.
The premises must have a temperature of between 16 and 18 degrees and a humidity of over 80%.