Cheese maturation and treatment

Whether it’s a delicate blue cheese, a mature Emmentaler, an aromatic smoked scamorza, or creamy Brie, Schröter systems offer the best maturing and smoking solutions for soft and hard cheeses.

Our systems




CLIMAjets® are systems with individual air flow systems for processes throughout the entire production chain – from defrosting through to cold smoking, maturing, and post-maturing.

This well-engineered plant system technology is equally of interest to the butcher trade and large industry because it can be adapted flexibly to suit products and capacities.

From the smallest to the largest post-maturing room, the products are processed in an absolutely uniform and gentle manner thanks to an intricate air recirculation system.

In addition, Schröter will adapt all cold-smoking, maturing, post-maturing, and defrosting systems specifically for your building. Moreover, we always find the best solution also for your new building plans.




Whether smoking is mild or strong – different products require different smoke intensities. Therefore,Schröter offers four systems for hot and cold smoking in the SMOKjet® product range: glow smoke generators for wood chips and saw dust, steam and friction smoke generators, and liquid smoke devices.

In addition, glow and steam smoke generators produce small exhaust air volumes, which can economically be cleaned by means of exhaust-air cleaning systems. By contrast, friction smoke generators have the advantage of circulatory operation, and liquid smoke systems develop smoke by means of vaporizing compressed air in closed systems. 

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