When receiving enquiries for cheese vats, there is always the question about the shape of the vat. Indeed, you have rectangular, round, double O, oval and half round. And then there are the materials - stainless steel or copper. Another thing to be considered is, how big should the vat be? The list seems to be endless.The shapes are not always cheese related. Many designs are historical and traditional. Some of the designs are particularly suited to a particular cheese. For example, the copper vat used in Switzerland and around the Alps, is specially developed for the Gruyere style cheeses. For Gruyere it is even an AOP requirement. In these vats you can not batch pasteurise. However, if that is something you want to do, stainless steel is the solution. Stainless steel is the main material used in dairies.Generally speaking, round vats can be made up to 3,000 litres maximum. The next stage in that type of design would be a double O. When set on a gantry, you can empty the vat by gravity. However, in a wet dairy, there is always the chance of slipping. A curd pump is a solution, but that might be a problem for the soft curd for soft cheese. When the vat empties from a height, the curd can be used for almost any cheese.
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