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Both in production and the ageing process, Käserei Studer in eastern Switzerland, which manufactures cheese specialities such as Der Scharfe Maxx, sets great store by sustainable solutions. One of the energy sources it uses is the sun. In the warmer months, the plant’s own photovoltaic array produces some of the energy needed to cool the ageing facility.

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The roof of our cheese dairy has around 400 m2 of space for photovoltaic cells. These produce some 91-megawatt hours of electricity each year, which we use to cool our cheese-ageing facility.

Thomas Studer,

Head of Cheese Cellar

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