Leartiker Dairy centre, together with Kide and Mondragon Unibertsitatea, drives an innovative solution for artisan cheese ripening

Inter-cooperation within MONDRAGON once again demonstrates its ability to generate real solutions for the productive sector. The Dairy Centre of Leartiker, in collaboration with the industrial cooperative Kide and Mondragon University, has successfully developed a new ripening chamber specifically designed for small and medium-sized dairies. 

This project arose from a need directly identified by Dairy Centre, as a result of its day-to-day work with artisanal cheesemakers. As Malen Sarasua, head and researcher at the centre, explains, “in our environment, small dairies predominate, and they often need to ripen different types of cheese in the same chamber, each with specific temperature and humidity requirements.” This reality posed a technological challenge that had not yet been optimally solved in the sector. 

A solution designed for small dairies 

With this starting point, Dairy Centre promoted collaboration with Kide and Mondragon Unibertsitatea to design a chamber that truly meets the sector’s needs. The objective has been clear from the outset: to develop a solution adapted to the production volumes, product diversity and operational limitations of micro-dairies, which represent around 95% of the sector in the Basque Country. 

The result is equipment capable of precisely controlling ripening conditions, optimising parameters such as temperature, humidity and air circulation, key factors in ensuring the final quality of the cheese. 

During the development of the project, Mondragon Unibertsitatea contributed its expertise in advanced simulation, enabling a detailed analysis of what happens inside the chamber. Through thermofluid models, aspects such as air distribution, sensor placement and the system’s energy efficiency were optimised. 

For its part, Kide translated these needs and specifications into an efficient and sustainable industrial solution. The new chamber incorporates low environmental impact refrigerants and components designed to reduce the carbon footprint. 

Inter-cooperation 

This project is also a clear example of the value of inter-cooperation within MONDRAGON. The collaboration between three entities that share values and a way of working has resulted in a successful outcome. 

The project, developed over approximately one year, has enabled the combination of sector knowledge, technological capabilities and industrial expertise to address a specific challenge in the cheese sector. 

Impact on the sector 

The new ripening chamber will soon begin to be implemented in dairies, both in the Basque Country and in other markets, contributing to improving ripening processes and the quality of the final product. 

From Leartiker Dairy Centre, this project reinforces its commitment to innovation in the dairy sector and to supporting artisanal cheesemakers in their processes of improvement and development. 

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