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Trusted by Industry Leaders
At Cheese Kettle, we understand that your business demands precision-engineered equipment and reliable service. Our industrial-grade solutions are designed to optimize your production capabilities and maximize operational efficiency.
Contact our team today for specifications and quotes.
OUR SERVICES
It’s all about the beer. Be your own boss and start to write history by making the best beer in town!All our devices are made from environmentally friendly materialsAre user and environmentally friendly and easy to useAre made for long term use (in terms of sustainable development and environment protection)Work with ecological coolantsHave low energy…
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Today’s dairy processing plants face enormous challenges. Many facilities still using outdated dairy automation systems must now make major upgrades in spite of difficult economic circumstances. And as dairy processing regulations tighten and profit margins narrow, consumers are demanding a broader selection of healthy, grab-and-go dairy products. Dairy processing plants must develop a sustainable approach…
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Our highly experienced team bring smart solutions to your unique and complex production issues.Â
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Australian micro dairies often work in tight rooms yet still need a clean and efficient fresh cheese line. A well planned Fromage Blanc layout helps you move from milk to finished cheese without wasted time or clutter. Fresh cheese is relatively soft and simple, so layout and workflow can make more difference than complex automation….
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Making Caciocavallo in a 200 Ltr Cheese Making Kettle Vat is about turning good cow’s milk into a reliable, repeatable stretched curd cheese that suits both small and growing dairies. With a clear process, you can move from trial batches to confident production without losing the cheese’s character or distinctive shape. What Makes Caciocavallo Different…
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Paneer is a fresh cheese from the Indian subcontinent, made by curdling hot milk with an acidic agent such as lemon juice or white vinegar. For small dairies, standardising fat content and Solids-Not-Fat (SNF) in cow milk or buffalo milk is the key to getting the same texture every batch. This is what turns variable…
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