What would Christmas be without the culinary delights? And the yuletide essentials include not just candy and chocolate, but also more savory treats, such as cheese. Join us on a journey into the delicious world of award-winning specialties. The third part in our series explains what AGVs have to do with the maturing process.
Cheese-making is about both modern science and traditional craftsmanship. The recipes have often been handed down from generation to generation, and call for a keen eye for the many details that influence taste. One of the most important factors is the maturing process, which must be carefully controlled across multiple temperature zones. And this plays a key role throughout cheese-making, from small artisan businesses to industrial giants. We explain how intralogistics plays its part.
Automated maturing processes for a great taste
Our example is a mango-yellow Ländle-branded cheese with saffron from the cheese-making division of Vorarlberg Milch. The product is made using fresh milk from cows fed exclusively grass and hay. The cheese has been awarded the EU Traditional Specialty Guaranteed (GTS) label. To ensure the maturation process takes place under ideal conditions, automated guided vehicles (AGVs) from automation specialists Dematic are deployed to follow the recipes to the letter. At precisely the right moment, they convey the cheese wheels from the Vorarlberg Milch cellar to a machine that either turns the wheel or applies saffron-entrained water, or they move them to a different temperature zone for the next phase of maturation. The use of automation technology has a number of advantages. This includes better compliance with strict hygiene and quality standards, consistently high quality, and easier product traceability.
The result is a tangy, tasty treat that has been made with care and precision – and that tickles the taste buds at Christmas and any other time of the year.
This article was first published in a similar manner by the KION Group on September 29, 2020.